Low Iodine Vegan Strawberry Cheesecake Bars
Total time4 hr 30 min
Prep time30 min
Cook time0 min
4.9(30)
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Learn more →Ingredients
12 servings
For the crust
- 2 cups raw cashews
- 1 ½ cups raw almonds
- 1 cup medjool dates, pitted
- ¼ tsp salt
For the cheesecake filling
- ½ cup full-fat coconut milk
- ½ cup coconut oil, melted
- ½ cup maple syrup
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp vanilla extract
- ¼ tsp salt
For the strawberry topping
- 1 lb fresh strawberries, hulled and halved
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch
Instructions
- 1
Place the 2 cups of raw cashews in a bowl and cover with boiling water. Soak for at least 2 hours, then drain and rinse thoroughly. (This is the inactive time — the cashews must be fully softened before blending or the filling will be grainy.)
- 2
Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles later.
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