Vegan Blackberry Cheesecake Bars - alive magazine
So smooth, so rich, and so creamy, you’ll find it hard to believe it’s not dairy! Toasted hazelnuts and coconut are bound together by sweet dates…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Blender
- Baking pan
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Freezer
Ingredients
- 1 cup (250 mL) raw hazelnuts
- 1 cup (250 mL) Medjool dates, pitted
- 1/4 cup (60 mL) unsweetened shredded coconut
- 1/4 tsp (1 mL) sea salt
- 1 1/2 cups (350 mL) raw cashews
- 1 1/4 cups (310 mL) blackberries, divided
- 3/4 cup (180 mL) full-fat coconut milk, the creamiest top of the can
- 1/2 cup (125 mL) lemon juice
- 1/3 cup (80 mL) maple syrup
- 4 Tbsp (60 mL) melted coconut oil, cooled
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