Making non-dairy cheesecake bars can seem tricky but in reality it’s easier and even faster than you think. These vegan Very Berry Dessert Bars are so fresh, smooth and healthy, you might ditch the traditional recipe for the vegan, even though you are not vegan! We replaced the cream cheese with homemade cashew butter and full-fat coconut milk for a nutty-fruity, almost chocolaty, filling and simply used a hand blender along the making process. The only actual cooking involved is simmering the fruits with maple syrup for a few minutes so the excess water evaporates, which can lead to iciness. Mixed berries feel like the right call in this warm weather. Be sure to see more of those dairy-free bars in different versions over this year.
Serves 9 Very Berry Dessert Bars
1 cup blanched almond
1/4 cup shredded coconut
1/4 cup coconut flour
1 cup dates, soft and pitted
2 tbsp coconut oil
Pinch of salt
1 cup cashews, raw
1 tsp coconut oil (can be replaced with any vegetable oil of your choice)
2 tbsp maple syrup (or agave nectar)
1 cup + 1/2 cup raspberries
1/3 cup cashew butter
1/3 cup coconut cream (the layer of solid white stuff at the top of coconut milk can)
1 tablespoon lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 tbsp freeze dried raspberry, powdered (optional)
2 tbsp maple syrup (or agave nectar)
1 cup blueberries
1/2 cup blackberries
1/3 cup cashew butter
1/3 cup coconut cream (the layer of solid white stuff at the top of coconut milk can)
1 tablespoon lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 tbsp blue butterfly pea flowers powder (optional)
1. Line at the base of a 9×9 inches baking pan with parchment paper.
2. Place in a blender or food processor the dates first. Blend for a few minutes until it turns into a paste.
3. Add almonds, shredded coconut, coconut flour, coconut oil and salt, and blend until mixture is finely grounded and sticks together, about 3-4 minutes. If your blender is small, mixing in 2 times, this helps reach the correct consistency faster.
4. Transfer the base mix into your lined baking pan and press with your fingers until evenly spread – you can wet your fingers to make this easier. We also like to use the bottom of a measuring cup to even the base perfectly. This will help create beautiful filling layers later.
5. Place the base in the freezer while preparing the fillings.
6. Preheat the oven to 330F (165C)
7. Spread raw cashews across a large baking tray, then roast them for 8 minutes or until golden. Let them cool before using.
8. Place roasted cashews into a clean blender or food processor, and blend for a few minutes. Once the process passes the powder stage, add 1 teaspoon of coconut oil and turn your mixture into cashew butter. Stop blending once you reach a creamy consistency. You should have about 2/3 cup of cashew butter.
9. In a small saucepan over medium-low heat, simmer maple syrup with the raspberries, stirring occasionally, until the mixture reduces by third, about 10 minutes. Remove from the heat and let the raspberry syrup cool completely.
10. In a clean blender or food processor, blend 1/3 cup of homemade cashew butter, coconut cream, the raspberry syrup, lemon juice, vanilla extract, salt and raspberry powder until smooth and creamy.
11. Remove the base from the freezer and pour the raspberry filling on top. Gently shake the baking pan to evenly spread the layer, then place back in the freezer for at least an hour.
12. Same process. In a small saucepan over medium-low heat, simmer maple syrup with the blueberries and the blackberries, stirring occasionally, until the mixture reduces by third, about 12 minutes. Remove from the heat and let the mixed berry syrup cool completely.
13. In a clean blender or food processor, blend 1/3 cup of homemade cashew butter, coconut cream, the mixed berry syrup, lemon juice, vanilla extract, salt and blue butterfly powder until smooth and creamy.
15. Remove the baking pan from the freezer. Carefully this time, using a spoon, add the mixed berry filling on top of the raspberry filling. Gently shake the baking pan to evenly spread the layer, then add small pieces of raspberries and sprinkle some shredded coconut all over. Place back in the freezer for at least 3 hours.
16. Once it’s firm enough to be handled, gently cut into 3×3 inch bars using a sharp knife.
17. Defrost bars at room temperature 20 minutes before serving (don’t worry the layers won’t collapse). Can be stored in the fridge for up to 3 days or in the freezer for a week.
Cheers Xx
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I love these bars! Marina made it for my birthday and it was gone in a blink. It’s the perfect summer desert – fruity and refreshing! You have to try it’
So happy you loved it
I Wegmans sells Plant Based Very Berry Dessert Bar. I loved it and I had to find the recipe. I just found yours!!
Making it now for party..