Vegan Strawberry Cheesecake Bars, Gluten-Free
No-bake meets baked in these creamy vegan cheesecake bars with a nutty oat-almond crust and bright strawberry swirl. Raw cashew filling mimics traditional chees
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Cooking tools:
- Oven
- Blender
- Food processor
- Baking dish
- Parchment paper
- Flat-bottomed glass
- Saucepan
- Mixing spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Toothpick
- Refrigerator
- Stove
- Kitchen timer
- Cutting board
- Spatula
- Airtight container
Ingredients
- 1 cup rolled oats, gluten-free certified as needed
- 1 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp maple syrup
- 4-5 Tbsp refined coconut oil, melted
- 4 cups strawberries, super ripe, hulled, quartered
- 3 Tbsp maple syrup
- 1 Tbsp arrowroot or cornstarch
- 1 cup raw cashews
- 1 cup coconut cream
- 3 Tbsp lemon juice
- 1 1/2 Tbsp arrowroot or cornstarch
- 1/8 tsp sea salt
- 1/3 cup maple syrup
- 1 tsp vanilla extract
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