Description
Indulge in these luscious Vegan Mango Cheesecake Bars that are dairy-free, no-bake, and bursting with tropical flavor. Creamy cashew and coconut milk filling atop a nutty date and almond crust, swirled with sweet mango puree.
Ingredients
Scale
For the Crust:
- 1 cup almonds
- 1 cup Medjool dates, pitted
- 1/4 teaspoon salt
For the Filling:
- 2 cups raw cashews, soaked
- 1 cup canned full-fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup fresh mango puree
- 2 tablespoons coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Line an 8×8-inch pan with parchment paper. Blend almonds, dates, and salt in a food processor. Press mixture into the pan and freeze.
- Make the Filling: Blend soaked cashews, coconut milk, maple syrup, mango puree, coconut oil, lemon juice, and vanilla until smooth.
- Assemble: Pour filling over the crust, smooth the top. Swirl extra mango puree if desired. Freeze for 4 hours.
- Serve: Thaw slightly, slice into bars, and enjoy!
Notes
- Use ripe mangoes for best flavor.
- Bars last up to 2 weeks in the freezer.
- Agave nectar can replace maple syrup.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 13g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
