Vegan, gluten-free, wheat-free, no-bake.
Little bites of delicious chocolate praline cheesecakes, with a nutty base, an ombre chocolate cashew cheesecake filling, topped with chopped Nugo bars.
This recipe is in collaboration with Nugo.
I used the 'Dark chocolate chip' bar to top off these cheesecake bars, which gives a delicious crunch, goodness and an added chocolaty flavour.
Nugo has a range of vegan bars including:
-Chocolate chip
-Mint chocolate chip
-Chocolate pretzel (My personal favourite)
-Chocolate coconut
-Peanut butter cup
-Mocha chocolate
Each of these bars are vegan-friendly, with health benefits and real 'melt in your mouth' chocolate flavours!
As stated on their website
" NuGo Dark bars are all deliciously packed with plant proteins and free of any animal products or by-products which make this a perfect certified vegan snack!"
These cheesecake bars are quick & easy to make and taste delicious.
Perfect as a no-bake snack or dessert.
Preparation- Overnight
Freezing time- Around 3 hours
Serves- 10
Level- Medium
Perfect as a no-bake snack or dessert.
Preparation- Overnight
Freezing time- Around 3 hours
Serves- 10
Level- Medium
...
Ingredients for the base
-125g of hazelnuts
-80g of pitted + de-stoned dates
-150g dairy-free dark chocolate (melted)
-1 & 1/2 tablespoons of coconut oil (melted)
-1 tablespoon of cacao powder
Ingredients for the cheesecake layer
-290g of cashew nuts (soaked overnight)
-40g of hazelnut butter
-80g coconut oil (melted)
-1 tablespoon of dairy-free milk
-115g of maple syrup
-45g of cacao powder
-30g of water
+
-3 tablespoons of cacao powder
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
...
To make the base
Step 1- Line a 8 x 6 inch tin with greaseproof paper.
Step 2- In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, melted chocolate, melted coconut oil and cacao powder.
Whizz up on high until like breadcrumbs.
Step 3- Firmly press the mixture into your lined tin and place into the freezer. I sprinkled over some chopped Nugo bars for extra texture (optional).
To make the cheesecake layer
Step 1- Drain the water from the soaked cashew nuts, and place them into a food processor/ blender, along with the hazelnut butter, melted coconut oil, dairy-free milk, maple syrup, cacao powder and water.
Whizz up on high for around 5-8 minutes until smooth.
Step 2- Pour half of the mixture onto the base, level then pop back into the freezer to set. This will take around 2-4 hours.
Step 3- With the other remaining mixture, add in 2 tablespoons of cacao powder and mix until combined.
Step 4- Pour on top of the cheesecake and level with a spoon or spatula. Pop into the freezer to fully set.
You can leave it overnight.
To serve, defrost the cheesecake for around 2-4 hours or until fully defrosted!
I served my cheesecake with a sprinkle of cacao powder and chopped Nugo bars.
Slice and enjoy!
Keep in the fridge and enjoy within a few days.
Shop the whole Nugo range here.
This is a paid collaboration with Nugo.
A huge thank you to Nugo for collabing on this recipe with me!
Discover Nugo on social media
Facebook- https://www.facebook.com/NuGoNutrition
Twitter- https://twitter.com/nugonutritionuk
Instagram- https://www.instagram.com/nugonutritionuk/
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar...come and say hi.
Share and follow me for more yummy posts to come!
-125g of hazelnuts
-80g of pitted + de-stoned dates
-150g dairy-free dark chocolate (melted)
-1 & 1/2 tablespoons of coconut oil (melted)
-1 tablespoon of cacao powder
Ingredients for the cheesecake layer
-290g of cashew nuts (soaked overnight)
-40g of hazelnut butter
-80g coconut oil (melted)
-1 tablespoon of dairy-free milk
-115g of maple syrup
-45g of cacao powder
-30g of water
+
-3 tablespoons of cacao powder
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
...
To make the base
Step 1- Line a 8 x 6 inch tin with greaseproof paper.
Step 2- In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, melted chocolate, melted coconut oil and cacao powder.
Whizz up on high until like breadcrumbs.
Step 3- Firmly press the mixture into your lined tin and place into the freezer. I sprinkled over some chopped Nugo bars for extra texture (optional).
To make the cheesecake layer
Step 1- Drain the water from the soaked cashew nuts, and place them into a food processor/ blender, along with the hazelnut butter, melted coconut oil, dairy-free milk, maple syrup, cacao powder and water.
Whizz up on high for around 5-8 minutes until smooth.
Step 2- Pour half of the mixture onto the base, level then pop back into the freezer to set. This will take around 2-4 hours.
Step 3- With the other remaining mixture, add in 2 tablespoons of cacao powder and mix until combined.
Step 4- Pour on top of the cheesecake and level with a spoon or spatula. Pop into the freezer to fully set.
You can leave it overnight.
To serve, defrost the cheesecake for around 2-4 hours or until fully defrosted!
I served my cheesecake with a sprinkle of cacao powder and chopped Nugo bars.
Slice and enjoy!
Keep in the fridge and enjoy within a few days.
Shop the whole Nugo range here.
This is a paid collaboration with Nugo.
A huge thank you to Nugo for collabing on this recipe with me!
Discover Nugo on social media
Facebook- https://www.facebook.com/NuGoNutrition
Twitter- https://twitter.com/nugonutritionuk
Instagram- https://www.instagram.com/nugonutritionuk/
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar...come and say hi.
Share and follow me for more yummy posts to come!
Looks so delicious and I love how easy these bars are!
ReplyDeleteThankyou so much! x
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