Lemon Cheesecake Bars

You can pour the mixture into a round cake pan or use a square pan and cut the cake into bars of your desired size!

Ingredients:

Base:
90g (1 cup) rolled oats (gluten-free if needed)
65g (1/2 cup) unsweetened shredded coconut
1 pinch salt
100g (1/2 cup) soft pitted dates
1 teaspoon vanilla extract
40ml (3 tablespoons) plant-based milk (such as coconut)

Filling:
350g firm silken TOFU, drain
120ml (1/2 cup) fresh lemon juice
Zest of one lemon
90g (1/2 cup) xylitol or sugar
42g (3 tablespoons) coconut oil
2 tablespoons cornstarch or arrowroot powder
2 tablespoons xylitol powder or icing sugar (for sprinkling)
1 teaspoon vanilla extract
1 pinch turmeric – for color (optional)

Directions:

1. Prepare the pie crust: In a blender or food processor, puree the shredded unsweetened coconut, oatmeal and salt
2. Add the dates, vanilla extract and plant-based milk and blend again until you have a crumbly mixture that holds together when pressed between your fingers – if it’s not sticky enough, add more dates or a little milk.
3. Press the mixture into a greased 18 or 20 cm square baking tin (or a 20 cm round baking tin), smoothing it out with the bottom of a cup.
4. Prepare the filling: Preheat the oven to 190°C. In the meantime, blend the filling ingredients above until smooth.
5. Pour the pie filling onto the pie crust spread in the baking tin.
6. Bake for 35-40 minutes. Allow to cool slightly before transferring the cake to the refrigerator for another two hours (or 40-60 minutes in the freezer) until set.
7. Remove from the baking pan, cut into desired size pieces, and sprinkle with powdered sugar (or xylitol).

NOTE: You can use 65 grams of nuts of your choice instead of shredded unsweetened coconut.

Recipe: elavegan.com