Imagine sinking your teeth into a creamy, luscious cheesecake bar that's not only incredibly delicious but also completely vegan and gluten-free. These Raw Blood Orange Cheesecake Bars are about to revolutionize your dessert game, offering a tantalizing blend of citrusy brightness and rich, smooth texture that will make you forget you're eating a healthy treat. Get ready to impress your friends, satisfy your sweet tooth, and discover a dessert that proves healthy eating can be absolutely irresistible!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 16 bars
Ingredients
- 1 cup almonds
- 1 cup dates, pitted
- 2 cups cashews, soaked
- 1/2 cup blood orange juice
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Blood orange slices (for garnish)
Instructions
- Begin by soaking raw cashews in warm water for at least 4 hours or overnight to ensure they become soft and blend smoothly.
- Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, place almonds and pitted dates in a food processor. Pulse until the mixture becomes sticky and holds together when pressed.
- Press the almond-date mixture evenly into the bottom of the prepared pan, creating a compact base layer. Place in the refrigerator to set.
- Drain and rinse the soaked cashews thoroughly under cold water.
- In a high-speed blender, combine soaked cashews, fresh blood orange juice, maple syrup, vanilla extract, and salt. Blend until completely smooth and creamy, stopping to scrape down sides as needed.
- Pour the cashew cream mixture over the chilled crust, spreading evenly with a spatula.
- Freeze the cheesecake bars for 2-3 hours or until firm.
- Remove from freezer and let sit at room temperature for 10-15 minutes before cutting into 16 equal bars.
- Garnish each bar with thin blood orange slices just before serving.
- Store bars in an airtight container in the freezer for up to 2 weeks. Thaw for 10-15 minutes before enjoying.
Tips
- Soaking Cashews: For the smoothest, creamiest filling, ensure cashews are soaked thoroughly. Warm water helps soften them faster, but overnight soaking yields the best results.
- Blending Technique: Use a high-speed blender and blend in stages, scraping down the sides to ensure a completely smooth and lump-free filling.
- Freezing Matters: Allow enough freezing time for the bars to set properly. This helps achieve the perfect cheesecake-like consistency.
- Blood Orange Selection: Choose ripe, juicy blood oranges for the most vibrant flavor and color. Fresh juice makes a significant difference.
- Garnishing Trick: Cut blood orange slices thinly and just before serving to maintain their fresh appearance and prevent browning.
- Storage Hack: These bars can be stored in the freezer for up to 2 weeks, making them a perfect make-ahead dessert for unexpected guests or meal prep.
- Room Temperature Serving: Always let the bars sit for 10-15 minutes before serving to soften slightly and enhance their creamy texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
