Vegan Gingerbread Cheesecake Bars
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Bakerita · by Bakerita | Rachel Conners★ 5.0 (6)

Vegan Gingerbread Cheesecake Bars

NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 9%
CARBS 22G32% OF CAL
3G FIBER5G OTHER15G TOTAL SUGAR
FAT 21G67% OF CAL
7G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

No-bake gingerbread cheesecake bars with a pecan-date crust and creamy cashew filling infused with warm spices. Vegan and requiring no oven time.

dessertamericanbaked gooddairy freegluten freepaleoveganvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 cup (150g) pitted Medjool dates
  • 1½ cups (170g) raw pecans (chopped)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 cups (284g) unsalted raw cashews (soaked in cold water for 4 to 10 hours)
  • ½ cup (120g) full-fat coconut milk (shaken together in the can to incorporate the cream + coconut water)
  • ⅓ cup (113g) pure maple syrup
  • ¼ cup (56g) refined coconut oil (melted and cooled)
  • 3 tablespoons (63g) unsulphured molasses
  • ½ teaspoon (1.5g) lemon zest
  • 2 tablespoons (30g) fresh lemon juice
  • 1 tablespoon (13g) vanilla extract
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated fresh nutmeg
  • ¼ teaspoon ground cloves
  • Garnish: ground cinnamon (grated fresh nutmeg, and pecan halves, if desired)
PREP
20M
SODIUM
34MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.