Vegan Golden Milk Cheesecake Bars

Vegan Golden Milk Cheesecake Bars

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Rich, vegan cheesecake bars infused with the flavors of a golden milk turmeric latte. A quick and easy paleo gluten-free recipe that comes tother in 15 minutes and is delicious to keep in the freezer for a cold, nutrient and antioxidant-rich, creamy treat.

  • Preparation 15 min

Ingredients

  • 1.5 C raw cashews (soaked overnight in cool water or in very hot water for an hour)
  • 1 tsp vanilla extract
  • 1 medium lemon, juiced (about 3 tbsp)
  • 1/4 cup light coconut milk
  • 1/4 cup melted coconut oil
  • 1/3-1/2 cup Just Date Syrup (use less for more tart cheesecake)
  • 1/4 cup coconut yogurt
  • 1/4 tsp sea salt
  • 1.5-2 tbsp golden milk powder (DIY or store-bought)
  • 1 cup packed Medjool dates
  • 1.5 cups raw walnuts (or raw almonds or preferred nut)
Instructions
  1. Soak cashews overnight in cool water or in very hot water for an hour. Drain well and set aside.
  2. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  3. Add nuts and salt to food processor, process into a bit of a meal. Add dates back in and blend until a loose dough forms (should be able to form a ball).
  4. Line loaf pan with parchment paper. Add the crust mixture and press it down with your fingers to distribute. Stick it in the freezer to firm up while you put together filling.
  5. Add all filling ingredients except the golden milk powder to a food processor or high-speed blender and blend until VERY creamy. Add more coconut milk if needed.
  6. Taste and adjust flavor and sweetness as needed, adding more coconut yogurt, lemon, or date syrup.
  7. Pour 2/3 of the filling into your crust and tap the container on your counter to release air bubbles.
  8. To the remaining filling, add the golden milk powder. Add it to the filling in a swirling motion, then swirl a few times more with a spoon.
  9. Cover loosely with plastic wrap and freeze until set (around 3-4 hours). When set, it'll be firm to the touch.
  10. Store in the freezer and set it out for a bit before eating to maintain best texture. Will last in the freezer for around a month.
by Marybeth Wells