Coconut Cheesecake Squares

Coconut Cheesecake Squares

  • Servings: 16 squares
  • Difficulty: Easy
  • Print

A tasty and no-cook coconut cheesecake


Ingredients

Base

  • 2 cups cashews
  • 1 cup dates
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
 
Topping
  • 349g box silken tofu
  • 1/2 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/4 cup desiccated coconut
  • 1/4 cup cacao nibs 
 

Directions

  1. Line a brownie tin with baking paper
  2. Blitz the base ingredients in a food processor until well combined but still chunky. Press down into the tin until flat and smooth, place in the fridge whilst making the top.
  3. Melt the coconut oil with the coconut sugar, leave to cool a bit whilst in the food processor mixing the tofu and vanilla. Once smooth add the coconut oil and sugar mix and blend until smooth.
  4. Stir through the cacao nibs and desiccated coconut.
  5. Pour the mix on top of the base and smooth down, sprinkle with coconut and cacao nibs if you like.
  6. Place in the fridge (best left overnight) slice and serve!

Recipe Creator
Name: Vicki
Country: United Kingdom
More from Vicki: @vegan_vicki_

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