Blackberry Coconut Cheesecake Bars – Gluten Free & Vegan

These blackberry coconut cheesecake bars are something special. You can have these made in 30 minutes tops, plus the stage of allowing them to set up. Aw yesss. I’ve been loving blackberries lately. They’re not in season here which is no fun and means that it’s slightly pricey to sustain the blackberry love. But it’s all worth it to be able to sit down with a nice slice of blackberry coconut cheesecake and enjoy it while the snow is falling outside.

The crust of this cheesecake is pretty much the basic recipe that I use for most of my raw crusts. It’s also dangerously good to the point that I end up eating half of it before it goes in the pan. Whoops! Add a creamy blackberry cheesecake with a bit of coconut to that crust and you have complete blackberry bliss. Let’s get to it!

Blackberry Coconut Cheesecake Bars

makes 4-6 bars

Crust:
2 cup dates
1 cup oats
1/2 cup almonds

In your blender or food processor blend together all ingredients. Press into parchment paper lined 6×10 pan. Set aside.

Cheesecake:
2 cups blackberries
1 cup cashews
3/4 cup coconut shreds
1/2 cup dates
2 tablespoons coconut milk
2 tablespoons maple syrup

Coconut sugar
Melted chocolate of choice
Frozen coconut cream

Blend together all ingredients except coconut sugar, chocolate, and coconut cream in your blender until smooth. Pour into pan. Place in freezer to set up for 1-2 hours. Remove from freezer, let thaw. Top with coconut sugar, chocolate, and coconut cream if desired. Serve, enjoy!

*Cheesecake can be stored in the fridge for up to 7 days or 2-3 weeks in the freezer.

6 responses to “Blackberry Coconut Cheesecake Bars – Gluten Free & Vegan”

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