Vegan Chocolate Cheesecake (No-Bake Bars)
This easy, vegan chocolate cheesecake makes delicious no-bake bars with a crunchy brownie base and a soft and fluffy almond filling.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Almonds
- 1/2 cup Desiccated Coconut
- 1 cup Soft Pitted Dates (soaked in lukewarm water, drained)
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 2 tablespoons Coconut Oil (melted, or cocoa butter)
- 1/2 teaspoon Vanilla
- 3/4 cup Almonds (or cashews, soaked 30 minutes in boiling water, drained)
- 1/2 cup Almond Milk
- 3/4 cup Maple Syrup
- 3/4 cup Coconut Oil (melted, refined to avoid coconut flavor)
- 1/4 teaspoon Salt
- 1/4 cup Unsweetened Cocoa Powder
- 1 dollop Coconut Yogurt
- 1/2 tablespoon Melted Vegan Dark Chocolate
Instructions
- 1
Using a pastry brush, brush some melted coconut oil all over a 9-inch square pan and place a piece of parchment paper at the bottom. This makes it easier to unmold the bar.
- 2
In a food processor, with the S-blade attachment, add all the almonds and coconut. Process on high speed until it forms a coarse mixture - about 1 minute.
- 3
Stir in the rest of the ingredients: soft pitted dates, unsweetened cocoa powder, salt, coconut oil, and vanilla.
- 4
Process again until it forms a sticky dough that you can easily press into the pan to make a raw biscuit base. If it is too dry (this can happen if you used dry dates), add 1 tablespoon of water, process for 20 seconds until the batter is sticky.
- 5
Transfer the mixture onto the prepared pan and press firmly with your fingers to evenly cover the bottom of the pan.
- 6
Place in the fridge while you make the filling.
- 7
Add all the cheesecake layer ingredients into a high-speed blender starting with soaked, drained almonds, unsweetened almond milk, melted coconut oil, maple syrup, salt, and unsweetened cocoa powder.
- 8
Blend on high speed until it forms a creamy, thick chocolate batter with no lump.
- 9
Pour the chocolate filling onto the prepared crust.
- 10
Slightly tap the pan on the bench to remove any air bubbles.
- 11
Freeze 30 minutes until the filling is set or place in the fridge overnight, making sure you cover the top of the pan with a silicone lid to prevent it from drying.
- 12
Cut into 16 slices and serve with a dollop of coconut yogurt and melted dark chocolate pieces (most 70% dark chocolate bars are vegan).