(MEATLESS MONDAYS/VEGAN RECIPES) There are few things that go together better than chocolate and hazelnut. For this week’s Meat-Free Monday, indulge your sweet tooth with these creamy, dreamy, vegan Chocolate Hazelnut Cheesecake Bars.

Take a sweet chocolate hazelnut crust and top it with creamed cashews and hazelnut cheesecake filling, covered in a rich dark chocolate ganache, and you’ve got yourself a delicious slice of heaven.

What’s more, not only are they vegan, but they’re raw, too! So go ahead and try your hand at “un-baking” and enjoy! — Global Animal

Vegan Chocolate Hazelnut Cheesecake Bars. Photo Credit: My Darling Vegan

Vegan Chocolate Hazelnut Cheesecake Bars

Yield: approx. 12 bars

Ingredients:

Chocolate Hazelnut Crust
  • 1 1/2 cup hazelnut meal
  • 1/4 cup maple syrup
  • 1/4 cup raw cacao powder
  • pinch of salt
Cheesecake Filling
  • 2 cups raw cashews, soaked 4-6 hours and rinsed
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1/2 cup raw cacao powder
  • 1/4 cup hazelnut butter
  • 1/2 tsp salt
Ganache Topping
  • 1/4 cup maple syrup or 3 tbsp agave nectar
  • 1/4 cup raw cacao powder
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
Toppings (optional)
  • chopped hazelnuts
  • cacao nibs

Directions:

  1. Line a square 8×8 baking dish with parchment paper and set aside.
  2. To make the crust: blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of pan. Set aside.
  3. To make the cheesecake filling: In a food processor or powerful blender mix together cashews, maple syrup, water, coconut oil and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder and hazelnut butter and blend all together until mixture is uniformly combine.
  4. Pour filling on top of the crust and spread even.
  5. Place cheesecake in the freezer and freeze until solid all the way through (at least 2 hours).
  6. To make the Ganache Topping: mix ingredients together with fork. Pour over frozen cheesecake and spread even. Place back in freezer for 2-3 minutes. Once partially set, add chopped hazelnuts and cacao nibs and return to freezer for another 10 minutes.
  7. Remove cheesecake from the pan by pulling on the sides of the parchment paper. Cut into 9 even pieces and serve immediately.

Recipe Courtesy of My Darling Vegan

More My Darling Vegan: https://www.mydarlingvegan.com/2016/10/vegan-chocolate-hazelnut-cheesecake-bars/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

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