- Yield: 9 x 13 pan
Dark Chocolate Cheesecake Bars (Vegan, Gluten-Free)
- Chocolate Crust:
- Nuts, soaked and toasted if possible. - 2 cups
- About 1 cup sweetener to taste such as Just Like Sugar
- Pure cacao powder - 1/3 cup
- Vanilla extract - 1 teaspoon
- Melted coconut oil - 2 tablespoons
- Unprocessed salt - 1/4 teaspoon
- Ground cinnamon - 3/4 teaspoon
- Water if needed to make it soft and sticky - 1-2 tablespoons
- Chocolate Filling:
- Thick unsweetened alternative milk - 1 cup
- Sweetener such as Just Like Sugar Table Top - 2 cups
- Soaked cashews - 1 1/2 cups
- 2-3 lemons, peeled, seeded (180 grams pulp) Meyer lemons are less acidic
- Pure cacao powder - 1 1/4 cups
- Pure vanilla extract - 1 tablespoon
- 1/8 teaspoon plus a pinch unprocessed salt
- Pure coconut butter - 200 grams (about 1 cup, packed tight)
- Melted coconut oil - 1/3 cup (place jar in lukewarm water to melt)
- Instant decaf coffee powder (optional) - 1 teaspoon
- Cook separately and add to food processor:
- 1 tablespoon agar flakes (or 1 teaspoon agar powder)
- Any unsweetened alternative milk, to cook agar - 1/3 cup
- Mix all crust ingredients in a food processor until pliable and sticky. Press into a 9 x 13 pan.
- In a blender, combine the coconut milk, sweetener, cashews and lemons. Blend till smooth and creamy, then pour into a food processor. (It's quicker to liquefy the cashews in a blender. The filling gets very thick for a blender, so I used a food processor after the cashews are liquefied.)
- Add to the processor: cacao powder, vanilla, salt, coconut butter, oil, and coffee powder (if using). Process until smooth.
- To thicken with agar: In a shallow nonstick pan over medium heat, stir the agar into the 1/3 cup of coconut milk. Cook and stir gently for 2 to 3 minutes until it is bubbling and gummy, and the flakes begin to dissolve. (Agar powder cooks even faster) Add the agar mixture to the processor immediately and mix well to remove any lumps. Sweeten to taste. This is moderately sweet, and you may want it sweeter.
- Pour the filling into chilled crust. Refrigerate for 3 to 5 hours. You can chill it faster by placing it in the freezer for 30 minutes. However, if you freeze longer than that it will be too difficult to cut.
Recipe posted with permission from the author
Recipe author: Jane Barthelemy
Originally posted at: janeshealthykitchen.com