Description
Deliciously creamy vegan dragon fruit cheesecake bars that are perfect for a refreshing treat.
Ingredients
Scale
- 1 ½ cups raw cashews, soaked in water for at least 4 hours
- 1 cup dragon fruit puree (about 1 medium dragon fruit)
- ½ cup coconut cream
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons agave syrup
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, combine almond flour, melted coconut oil, agave syrup, and a pinch of salt. Mix until crumbly and well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove and let cool.
- Drain and rinse the soaked cashews. In a blender or food processor, combine the cashews, dragon fruit puree, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Place the baking dish in the freezer for at least 4 hours or until the cheesecake is firm.
- Once set, remove the cheesecake from the dish using the parchment paper overhang. Cut into bars and serve chilled.
Notes
- For a colorful topping, add fresh dragon fruit slices or berries before serving.
- Substitute the dragon fruit puree with other fruit purees like mango or raspberry for a different flavor profile.
- Prep Time: 4 hours 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan dragon fruit cheesecake bars