Vegan Strawberry Cheesecake Bars
These Strawberry Cheesecake Bars are vegan, gluten-free, simple to make, and mega-tasty! A delicious treat for any occasion!
Servings 8 bars
The middle layer:
- ½ cup creamy cashew butter
- ¼ cup maple syrup
- ½ cup strawberry puree
- pinch of salt
- 1 tsp vanilla extract
- ½ cup coconut oil
- 3 strawberries cut into small pieces
The top layer:
- 1, 3.2 oz of your favorite chocolate bar if you want to cover the entire bars in chocolate, you will need 2, 3.2 oz chocolate bars
- 1 tsp coconut oil
- pinch of flaky sea salt
Preheat oven to 350 degrees F and line a 9x5 pan with parchment paper.
Add pretzels to a food processor to break up the pretzels and combine with the almond flour, melted coconut oil, and honey in a bowl.
Mix and transfer to the prepared 9x5 pan and bake for 20 minutes, or until golden brown. Remove from oven and cool for about 5 minutes.
To the same food processor, add 8-10 strawberries and blend them into a puree. You want about 1/2 cup of strawberry puree.
Add strawberry puree, cashew butter, coconut oil, maple syrup, vanilla extract, and salt to a small saucepan. Stir all ingredients with a spatula over medium-high heat until it gets thick in texture (about 5 minutes).
Turn off the heat and stir in the strawberry pieces. Add the mixture over the bottom layer and place the pan in the freezer for about 1-2 hours.
Remove the pan from the freezer and cut it into individual bars.
Melt your favorite chocolate bar with coconut oil in a saucepan over medium-high heat (about 2 minutes). Stir with a spatula until fully melted.
By using a knife, carefully cut the bars into 8 long bars. Either drizzle the melted chocolate on top of the bars or dunk the top of the bar to coat the middle layer.
Sprinkle with flaked sea salt and enjoy. The chocolate should harden within seconds. If it doesn't, transfer it back to the freezer for about 5 minutes.
Enjoy immediately, or store in an airtight container in the freezer.