Vegan Mango Cheesecake Bars
Vegan Mango Cheesecake Bars are a heavenly, plant-based dessert that captures the tropical essence of summer. With a creamy mango filling nestled on a nutty almond crust, these bars are not only delicious but also guilt-free. Perfect for potlucks or a refreshing treat after dinner, they promise to impress friends and family alike. Enjoy them chilled for the best texture, and feel free to customize them with your favorite fruits!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw cashews (soaked overnight)
- 1 cup ripe mango pulp
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup pure maple syrup
- 1 cup almond flour
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice
- 3 tbsp melted coconut oil
Instructions
- Soak cashews overnight in water; drain and rinse.
- In a blender, combine soaked cashews, mango pulp, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth.
- In a bowl, mix almond flour with melted coconut oil and maple syrup until crumbly. Press into a lined baking pan.
- Pour the filling over the crust and smooth it out. Tap gently to remove air bubbles.
- Freeze for at least four hours or until firm. Slice into bars and serve chilled.
Nutrition
- Serving Size: 1 bar (70g)
- Calories: 230
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For a fruity twist, consider swapping mango with strawberries or blueberries. - Adjust sweetness by adding more maple syrup to taste. - These bars can be stored in an airtight container in the refrigerator for up to five days.