Frozen Chocolate Vanilla Cheesecake Bars
These no bake chocolate cheesecake bars are a family favorite! They need just a few simple ingredients to make and are full of rich, coconut flavor.
Servings 10
Ingredients
- 2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream,full fat (solid part only) *see note below
- 1/2 cup coconut flour
- 1/2 cup almond flour (almonds blended to a flour)
- 1/3 cup honey or maple syrup
- 1/4 cup water
- 3 tablespoons cocoa powder
- 2 teaspoons vanilla extract
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line a 9 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all ingredients, cashews, hardened coconut cream, honey, water and vanilla extract into a food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Measure 2 cups of the cashew mixture and set aside in the fridge as you won’t need it for at least an hour while the base chocolate layer is setting. Add the cocoa powder to the remaining mixture in the blender. Blend until combined.Pour the chocolate mixture into the prepared pan and smooth into an even layer. Freeze for 1 hour,then when semi frozen, pour on the reserved cashew mixture and smooth the top.Freeze for at least 3 hours.Remove the bars from the freezer using the parchment paper handles and slice into 10-12 bars or more smaller squares. Dust with cocoa powder, drizzle with melted chocolate or top with shaved chocolate if desired. Store leftover bars in the freezer for up to 3 months.