Strawberry Coconut Cheesecake Bars

A delicious vegan and gluten-free no-bake dessert with strawberries and coconut.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 0

Total Time 40

Servings

1/2 cup (80 g) whole peanuts (or any other nuts)
10-12 small (80 g) dates (deglet nour)
1/2 cup (45 g) oats (gluten-free if needed, or use almond flour for paleo version)
1/2 tbsp (10 g) maple syrup (or any other sweetener)
1/2 tsp vanilla extract

Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for about 15 minutes until they are soft.
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds and spread the crust in a lined (or greased) 4 x 8.5 inch (11 x 22 cm) baking pan. Put it in the freezer.
Now blend all ingredients, except the strawberries, of the coconut cream in your high-speed blender. Spread 1/3 of the cream on the crust and put it in the freezer for about half an hour.
Put 1/3 of the coconut cream aside (you will need it later) and blend the remaining 1/3 of the coconut cream with the strawberries in your high-speed blender. Pour the strawberry cream over the first coconut layer. Add some chunks of strawberries on top (optional). Transfer it again to the freezer for about half an hour.
Finally, pour the remaining coconut cream on top. Decorate with strawberry slices and transfer it to the freezer for at least 3 hours.
Let the bars thaw (about 15 minutes) before you enjoy them.

The recipe makes 8 strawberry coconut cheesecake bars. Nutrition facts are for one bar.
The total time doesn't include chill time.

Nutrition Facts

Strawberry Coconut Cheesecake Bars

Amount per Serving

Calories

281

% Daily Value*

Fat

17.3

Saturated Fat

7.4

Carbohydrates

Fiber

4.1

Sugar

16.6

Protein

6.6

* Percent Daily Values are based on a 2000 calorie diet.