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No-Bake Vegan Chocolate Chip Cheesecake Bars

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Ingredients

Base Layer

• 6 almond butter chip IQbars, mashed well, about 2 cups packed (code healthyhelper15 saves!)
• 1/4 cup almond butter (code healthyhelper saves!)
• 2 tablespoons date syrup (code healthyhelper saves!)
• 1/4 teaspoon salt
• 1/3 cup mini vegan chocolate chips

Cheesecake Layer

• 2 cups raw cashews, soaked in hot water 20-30 minutes, then drained (code healthyhelper saves!)
• 1 cup full-fat classic coconut milk (measure 1 cup, not the whole can)
• 1/2 cup date syrup (code healthyhelper saves!)
• 1/4 cup melted coconut oil
• 1 tablespoon vanilla extract
• 1/3 cup mini vegan chocolate chips

Instructions

  1. Line an 8×8-inch baking dish with parchment paper, leaving extra paper hanging over the sides for easy removal.
  2. In a large bowl, mash the almond butter chip IQbars until they resemble a thick dough consistency.
  3. Add the cashew butter, date syrup, and salt to the mashed bars. Mix until fully combined and cohesive.
  4. Fold in the vegan chocolate chips.
  5. Transfer the mixture to the prepared baking dish and firmly press into an even layer using clean hands or a spatula. Place in the freezer while preparing the cheesecake layer.
  6. Add the soaked cashews, coconut milk, date syrup, melted coconut oil, and vanilla extract to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
  7. Fold the vegan chocolate chips into the cheesecake mixture.
  8. Pour the cheesecake filling over the chilled base and smooth the top evenly.
  9. Freeze for about 4 hours, or until fully firm. Overnight freezing will give the cleanest slices.
  10. Remove from the freezer and allow the bars to thaw for 5-10 minutes before slicing.
  11. Slice into squares and enjoy.

Find it online: https://healthyhelperkaila.com/no-bake-vegan-chocolate-chip-cheesecake-bars/

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