Vegan Black Cherry Cheesecake Bites

September 5, 2018

 

 

Summertime heat or not, we are always craving cold and creamy treats. Maybe it’s our love of ice cream or just a comforting way to satisfy our sweet tooth. Either way, you know Bare Nutrition has an obsession with discovering new, healthier ways to enjoy our favorite treats. 



Let me tell ya, we had some fun “recipe testing,” aka eating spoonfuls of this stuff while we “experimented” with perfecting these vegan cheesecake bars. It can be crucial to success to have desserts that are lower in sugar, contain real food ingredients, and have some sort of nutritional value when it come to maintaining a clean diet that makes you feel good over the long term.

 

 



This isn’t because we have to be perfect all the time. This isn’t because everything has to be gluten free, dairy free, plant based, vegan, paleo, keto, sugar free, or WHATEVER at all times. This is because while we can (and should!) treat ourselves and indulge occasionally, it’s nice to have options that are somewhat healthy and compliant to any restrictions or preferences, so that we can treat ourselves frequently without having negative impact (I.e. digestive issues, weight gain, stomach aches, fatigue, etc.)

 

 



So. Now that we’re on the same page, below you’ll find the incredibly easy, incredibly delicious black cherry cheesecake bars. They are loaded with healthy fats, some protein, grain and gluten free, and dairy free/vegan. They’re easy as heck! Make a batch and enjoy a square or two as a snack or dessert!

 

 



Ingredients:
1 C cashews
1/2 C pecans (may sub for another nut such as walnuts or macadamia)
2 Tbsp coconut butter (may sub for 2 Tbsp coconut oil)
2 Tbsp coconut oil
1/2 C frozen dark cherries (may sub for any other fruit preference)
~4 frozen coconut chunks (from Trader Joe’s, or sub for 1/3 C unsweetened shredded coconut)
2 Tbsp coconut nectar (may sub for pure maple syrup)
1/2 C unsweetened almond milk (may sub for lite organic coconut milk)
Optional: juice 1/2 lemon


Instructions:
1. Soak cashews and pecans for 1 to 3 hours (this is not completely necessary, but highly recommended for soften the nuts and creating a creamier texture).
2. Add cashews and pecans to a food processor or high quality blender, and blend at a low speed for several minutes until fairly smooth or similar to a nut butter consistency.
3. Combine all other ingredients and blend until smooth.
4. Taste (for good measure ;)) and pour into a small glass dish.
5. Let set in the freezer until solid.
6. Cut into squares. Allow 3-5 minutes to thaw before enjoying for best, most cheesecake-like consistency.  

 

 

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