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.
Yield: 9 bars
Active Time: 15 minutes
Total Time: 12 hours and 15 minutes
For the bars:
5 Square Organics Protein Crispy Bars, Dark Chocolate Chip
4 cups cashews, soaked overnight
¾ cup coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
¾ cup peanut butter
For the topping:
1 ½ cups Baking Chips, Dark Chocolate
1 tablespoon coconut oil
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.
Recipe credit: Angela Gaines
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