Description
Experience the luscious texture and tropical flavor of these Creamy Vegan Mango Cheesecake Bars, perfect for any occasion.
Ingredients
Scale
- 2 cups cashews, soaked
- 1 cup coconut cream
- 1 cup ripe mango, pureed
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs (or dairy-free alternative)
- 1/4 cup coconut oil, melted
Instructions
- Soak the cashews in water for at least 4 hours or overnight. Drain and rinse them afterwards.
- Blend the soaked cashews, coconut cream, mango puree, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
- Prepare the crust by mixing the graham cracker crumbs and melted coconut oil in a bowl.
- Form the crust by pressing the crumb mixture into the bottom of a lined 8×8 inch baking pan.
- Add the creamy mango filling over the crust and spread evenly.
- Chill the bars in the refrigerator for at least 4 hours or until fully set.
- Cut the bars into squares and serve chilled.
Notes
These bars keep well in the refrigerator for up to a week and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 8g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg