Dairy-Free Vegan Beet Cheesecake Bars | One Balanced Life
Dairy-Free Vegan Beet Cheesecake Bars
20 mins prepServes 8
These dairy-free and vegan beet cheesecake bars feature a date and walnut crust, a vibrant beet-infused cashew filling, and are topped with a drizzle of sunbutter. Perfect for a freezer-friendly snack or dessert.
For the crust: Combine 1 cup dates, 1 1/2 cups walnuts, and 1 tablespoon maple syrup in a food processor and blend until well combined and sticky. Place parchment paper in a bread dish and press the crust mixture evenly into the pan. Place the crust in the freezer for 1 hour.
For the cheesecake part: Combine 2 cups cashews, 1 1/2 tablespoons beet powder, 1/2 cup full-fat coconut milk, 2 tablespoons maple syrup, and 1/2 juice of a lemon in the food processor and blend until smooth. Pour this mixture on top of the chilled crust. Place the entire dish back into the freezer for 3-4 hours to set. Once firm, top it off with a drizzle of sunbutter before serving.
