Vegan, RAW, no-bake, gluten-free, wheat-free, natural sugars.
I present to you some of the most moorish, delicious and guilt-free cheesecake bars you will drool over!
Did I mention- this dessert is no-bake too- yay!
A nutty base, creamy coffee cashew cheesecake filling, topped with a layer of silky smooth chocolate ganache, topped with chocolate fudge sauce, grated chocolate and coffee beans!

If you love chocolate and coffee.....you need to give these a go!
Preparation- Overnight
Freezing time- Approximately 3 hours
Serves- 10
Level- Easy
...
Ingredients for the base
I present to you some of the most moorish, delicious and guilt-free cheesecake bars you will drool over!
Did I mention- this dessert is no-bake too- yay!
A nutty base, creamy coffee cashew cheesecake filling, topped with a layer of silky smooth chocolate ganache, topped with chocolate fudge sauce, grated chocolate and coffee beans!


This recipe is a paid collaboration with Natures Charm.
I decorated these coffee bars with Natures Charm 'Chocolate fudge sauce'.
This sauce is incredible. It's good on anything and everything!
Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc...
Their dessert sauce range includes:
-Coconut caramel sauce
-Salted caramel sauce
-Chocolate fudge sauce
-Butterscotch sauce
-Matcha sauce
These cheesecake bars are quick & easy to make, and taste incredible! They're simple, yet flavoursome desserts for any occasion.If you love chocolate and coffee.....you need to give these a go!
Freezing time- Approximately 3 hours
Serves- 10
Level- Easy
...
Ingredients for the base
-8 medjool dates (de-stoned)
-100g flaked almonds
-50g of gluten-free oats
-50g of walnuts
-Pinch of salt
Ingredients for the filling
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-100ml of brewed coffee (I used 2 shots of espresso)
-1 teaspoon of vanilla extract
-85g of coconut Oil (melted)
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
Ingredients for the ganache
-1 can of coconut milk (Cream only)
-100g of dairy-free chocolate
+
-Chocolate fudge sauce
Ingredients for the ganache
-1 can of coconut milk (Cream only)
-100g of dairy-free chocolate
+
-Chocolate fudge sauce
...
To make the base
Step 1- Line a baking tin with greaseproof paper.
Step 2- De-stone the medjool dates and place them into a food processor, along with the almonds, oats, walnuts and salt.
Step 3- Whiz up the base mixture until ground (but not fully ground as it's nice to have a textured/nutty base)
Step 4- Press the mixture into your lined baking tray.
Pop the tray into the freezer whilst you make the cheesecake layer!
To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place the nuts into a food processor, along with the maple syrup, coffee, vanilla extract and melted coconut oil.
Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until it's a thick & creamy paste.
This will take around 5-8 minutes on high.
Step 3- Pour the cheesecake mixture onto the base and even out with a spoon, then pop the tray back into the freezer to set.
This will take around 2-3 hours.
To make the ganache
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.
Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.
Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.
Step 4- Pour the ganache onto the cheesecake layer.
Pop back into the freezer until the cheesecake has fully set.
Step 5- Once the cheesecake has set, remove from the tin and slice into bars.
To serve, defrost the cheesecake bars for around 1-2 hours or until fully defrosted!
Keep in the fridge and enjoy within a few days.
...
Shop the whole 'Natures Charm' range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
Discover Natures Charm on social media
Instagram- https://www.instagram.com/naturescharm/
Facebook- https://www.facebook.com/naturescharmvegan/
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I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
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Share and follow me for more yummy posts to come!

Keep in the fridge and enjoy within a few days.
...
Shop the whole 'Natures Charm' range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
Discover Natures Charm on social media
Instagram- https://www.instagram.com/naturescharm/
Facebook- https://www.facebook.com/naturescharmvegan/
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!

Thank you for sharing the recipe! Cant't wait to try it!
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