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Tuesday, 9 April 2019

No-bake praline cheesecake bars recipe | Ft Nugo

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

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!

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