Lemon Vegan Cheesecake Bars

Fit Foodie Finds

Ready in: 240 minutes
Prep Time: 240 minutes
Servings: 9
Vegetarian
Dairy Free

Ingredients

  • Raw Crust
    Refrigerated
  • 2 cups pitted Medjool dates, packed ( - 20)
    Dried Fruits;Produce
  • 2 cups raw unsalted cashews
    Nuts;Health Foods
  • 1/8 teaspoon sea salt (or more, to taste)
    Spices and Seasonings
  • 2 cups raw cashews, soaked
    Nuts;Health Foods
  • 1 cup coconut cream
    Ethnic Foods;Health Foods
  • 2 tablespoons coconut oil
    Health Foods;Baking
  • 2 tablespoons honey (or maple syrup for vegan option)
    Nut butters, Jams, and Honey;Health Foods
  • juice from 1 lemon ( - 1/3 cup)
    Produce
  • pinch of sea salt
    Spices and Seasonings
  • zest from one lemon
    Produce

Steps

  • First, place two cups of cashews into a medium/large size bowl and cover them with boiling water.
  • Let them soak for at least an hour or overnight. These cashews are for the filling.
  • Next, place crust ingredients into a high-speed food processor and process until crumbly.
  • After ingredients are blended, spray a 99-inch pan with coconut oil cooking spray. Gently press crust evenly into the bottom of the pan. Set aside.
  • Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy) place all ingredients for the lemon filling (except coconut oil) into a high-speed food processor or Vitamix and blend until smooth.
  • When the filling is a smooth consistency, add coconut oil and mix one more time to fully combine all ingredients.
  • Pour filling contents on top of crust.
  • Spread evenly with a spatula and place pan into the freezer for 1-2 hours to set.
  • When bars are hard and ready to eat.
  • Remove from freezer, top with shredded coconut and lemon zest.

Nutrition

  • Calories: 547.59  cal  (27.38%)
  • Fat: 38.17  g  (58.72%)
  • Saturated Fat: 15.55  g  (97.17%)
  • Carbohydrates: 48.65  g  (16.22%)
  • Sugar: 28.96  g  (32.18%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 54.73  mg  (2.38%)
  • Protein: 12.17  g  (24.34%)
  • Copper: 1.48  mg  (74.06%)
  • Manganese: 1.41  mg  (70.38%)
  • Magnesium: 193.04  mg  (48.26%)
  • Phosphorus: 394.75  mg  (39.48%)
  • Iron: 4.82  mg  (26.75%)
  • Zinc: 3.74  mg  (24.9%)
  • Potassium: 698.33  mg  (19.95%)
  • Vitamin K: 20.62  µg  (19.64%)
  • Fiber: 4.74  g  (18.97%)
  • Vitamin B1: 0.27  mg  (18.24%)
  • Vitamin B6: 0.34  mg  (16.79%)
  • Selenium: 11.58  µg  (16.55%)
  • Vitamin B5: 0.84  mg  (8.42%)
  • Vitamin B3: 1.44  mg  (7.21%)
  • Folate: 27.34  µg  (6.83%)
  • Calcium: 45.9  mg  (4.59%)
  • Vitamin E: 0.53  mg  (3.54%)
  • Vitamin B2: 0.06  mg  (3.46%)
  • Vitamin C: 1.52  mg  (1.84%)

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