Chocolate Cherry Cheesecake Bars with the amazing Danielle from Cacao For Coconuts! One of our favorite aspects of the products we make is that they can be used as a pantry staple! Helping you create the most divine recipes for family and friends!
For the crust:
• 10 medjool dates, pitted and soaked
• 1 bag Cacao Cherry granola
For the filling layer:
• 1 1/2 cup raw cashews, soaked
• 1/2 cup coconut cream
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/3 cup maple syrup
• 1 1/2 cup frozen cherries, divided
For the chocolate layer:
• 2-3 tbsp non-dairy chocolate chips
• Optional: coconut oil for melting
1. Pit and soak dates to soften.
2. Soak cashews in boiling water for at least an hour.
3. Using a food processor, blend dates to a paste.
4. Add in the Cacao Cherry granola and pulse until slightly broken down.
5. Prepare a square or rectangular dish with parchment paper. I used an 8” x 6”
pan.
6. Press bottom layer evenly into dish.
7. Clean food processor to prepare filling.
8. Add in all the filling ingredients except for 1/2 cup frozen cherries. Blend until
smooth and scrape edges as needed.
9. Pour half of the filling over the crust layer.
10. Sprinkle the remaining cherries (cut into halves) and then cover with
remaining filling.
11. Using a microwave or double boiler, melt chocolate.
12. Drizzle chocolate over filling.
13. Freeze overnight.
14. Thaw slightly before cutting! .
Makes 12 bars