It’s hip to be square, especially when you’re snacking on these vegan cheesecake treats. The crust is made from a crumbled protein bar, then covered with two layers of filling made with the magical thickening power of soaked cashews instead of cream cheese. Sweetened with maple syrup and finished with a chocolate drizzle, it’s the perfect afternoon delight.
Vegan Peanut Butter and Chocolate Cheesecake Bars
Yield: 9 bars
Active Time: 15 minutes
Total Time: 12 hours and 15 minutes
Make the bars:
Line a 9 by 9-inch baking dish with parchment paper, overlapping in both directions. Crumble the crispy bars and press them into the bottom of the dish, forming a crust.
Drain and rinse cashews, then place nuts in a food processor along with coconut oil, maple syrup, vanilla, and salt; blend until smooth. Remove half of the mixture and spread evenly onto crust. Add peanut butter to remaining mixture and process until smooth, then spread the peanut butter mixture on top.
Make the topping:
Melt chocolate chips and coconut oil in a small saucepan over medium heat. Pour over cheesecake and spread evenly, then cover the pan with plastic wrap and freeze overnight. Remove bars using the parchment flaps and cut into squares before serving. Freeze any leftovers for up to 2 weeks.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...