Hands up if you like chocolate? Hands up if you like tiramisu? How about you combine the two, and make these chocolate tiramisu cheesecake bars.
Let’s start from the beginning. The gooey nutty base made from nuts and dates is the perfect consistency. Adding some buckwheat flakes or oats to add a lil texture, flatten down firmly into your tin and get it in the freezer to harden up. The maca powder optional, but I’m obsessed with the flavour and it’s beneficial qualities so I get it in wherever I can!
The most commonly used ingredient to make a vegan ‘cheesecake’ is the almighty cashew nut. When soaked in water they expand, and then once put through the food processor/blender combined with a creamy coconut milk, the perfect cheesecake consistency is created.
One of my favourite flavours of Form Nutrition range is tiramisu. It’s creamy and the flavour isn’t too over powering. The powder blends beautifully with the cashew coconut mixture too. And to create an extra layer of flavour and colour, split the mixture in half and add some cacao powder to it. Just make sure you let each layer set first.
Next, a combination that is dairy free yet so bloody yummy and decadent. Combining an almond cream cheese with melted dark chocolate make the thickest dreamiest ganache. Slather this on top, sprinkle with cacao powder and voila you have cheesecake bars.
They’re pretty tall because of the layers, so you can cut them into bars or squares to feed a big group. You’ll see from the ingredients that they’re completely free from gluten if you make sure you’re using the buckwheat flakes or gluten free oats in the base. Therefore they can be enjoyed by all (unless you have a cashew nut allergy unfortunately!)
I recommend keeping the bars stored in the freezer, and taking them out to defrost a little for about 20 minutes before you devour.
Makes 8 large cheesecake bars
takes approx. 3 hours
For the base
350g dates (soaked in boiling water for 15 minutes and drained)
180g pecan or walnuts
20g buckwheat flakes or oats
1 tablespoon of maca powder (optional – I use Naturya)
2 tablespoons of coconut oil (melted)
1/2 teaspoon of salt
For the cheesecake layer
400g of raw cashews (once soaked and drained weighed approx. 500g. Soak with boiling water for 1 hr or cold water for 6-10 hours (overnight))
1 can of coconut milk (I use Natures Charm)
100ml maple syrup (I use Clarks)
80g Tiramisu protein powder (I use Form Nutrition)
1 tablespoon of vanilla extract
2 tablespoons of cacao powder (I use Food Thoughts which you can buy from sainsburys)
For the chocolate ganache
1 pot of Nush almond spread (or cream cheese alternative)
80g Dark Chocolate (I use Doisyanddam Maca, Vanilla & Nibs flavour)
2 tablespoons of maple syrup
1 tablespoon of cacao powder (I use Food Thoughts which you can buy from sainsburys)
To make the base
1. Grease a square tin and in a food processor blitz your dates until a paste is formed. You might need to scrape down the sides a couple of times.
2. Add your pecans/walnuts, buckwheat flakes, maca powder, coconut oil and salt and blitz again.
3. Empty your mixture into your tin and flatten before placing in freezer whilst you prepare the next layer.
To make the Protein Layer
1. In a food processor add your drained cashews and coconut milk and blitz until combined.
2. Next add your maple syrup, vanilla extract, protein powder and blitz until combined.
3. Empty 1/2 of the mixture into your cake tin, on top of the base, and place back in freezer until set completely. This will depend on how cold your freezer settings are but I think mine took about 1 hour.
To make the Cacao Layer
1. Add your cacao powder to the remaining mixture (1/2) and blitz again until combined.
2. Empty on top of your set cheesecake layer and place back into freezer to set. This should only take about 30 minutes.
1. Combine melted dark chocolate with cheese spread and maple syrup, and spread on top of your espresso layer.
2. Place back in freezer to set for 10 minutes, before taking out and leaving to warm up for 15 minutes and cutting into slices.
3. Dust with some more cacao powder to finish.
Store in freezer, and allow 15 minutes to warm up before eating.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats