Cheesecake Squares
Instructions
1. Preheat the oven to 375F. Line an 8x8 inch baking pan with parchment paper.2. For the crust, mix together graham cracker crumbs, almond pulp, coconut sugar, and vegan butter.
3. Press mixture across the bottom of the pan.
4. Bake for 7-9 minutes. Once done, let cool completely.
5. For the filling, add soaked cashews, coconut cream, maple syrup, and almond milk to the bowl of a food processor. Process for 3-5 minutes or until smooth.
6. Once the crust has cooled completely, pour filling over top.
7. Freeze cheesecake for 2 hours.
8. When ready to serve, remove cheesecake from the freezer and thaw for 10 minutes. Slice into 9 bars. Top with fresh berries.
Ingredients
1 cup graham cracker crumbs, finely ground1 cup almond pulp, drained and dried*
1/3 cup coconut sugar
2 tbsp melted vegan butter
Crust: 1 cup graham cracker crumbs, finely ground
Crust: 1 cup almond pulp, drained and dried*
Crust: 1/3 cup coconut sugar
Crust: 2 tbsp melted vegan butter
Filling: 1½ cups cashews, soaked for 2 hours
Filling: ½ cup maple syrup
Filling: 1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)
Filling: ¼ cup almond milk
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