Coconut Cheesecake Squares

Coconut Cheesecake Squares recipe – a dessert that screams indulgence without compromising on taste and texture. What's even better? These heavenly delights are completely vegan, require no cooking, and simply require some chilling time in the fridge overnight. Brace yourself for a symphony of creamy coconut and luscious cheesecake flavors that will leave you craving for more. Whether it's a special occasion or you just want to treat yourself to something extraordinary, these Coconut Cheesecake Squares are a guaranteed showstopper, ready to dazzle your taste buds.

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Prep Time 15

Fridge 1

Total Time 1 15

Course Dessert

Servings squares

Ingredients

Base

2 cups cashews
1 cup dates
1 cup sunflower seeds
½ cup pumpkin seeds

Topping

349 g box silken tofu
½ cup coconut oil
⅓ cup coconut sugar
2 tsp vanilla extract
¼ cup desiccated coconut
¼ cup cacao nibs

Instructions

Line a brownie tin with baking paper.
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.
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.
Stir through the cacao nibs and desiccated coconut.
Pour the mix on top of the base and smooth down, sprinkle with coconut and cacao nibs if you like.
Place in the fridge (best left overnight) slice and serve!

Notes

Recipe Creator

Name: Vicki Country:

Country: United Kingdom