Vegan Cherry ‘Cheesecake’ Bars
Servings Prep Time
162″ squares 30minutes
Passive Time
Servings Prep Time
162″ squares 30minutes
Passive Time
  1. Cover the raw almonds with water and soak at least 1 hour and up to 24 hours in the fridge.
  2. Line an 8 X 8″ pan with parchment paper.
  3. Pulse dates in a food processor until they are small pieces. Add cocoa and corn flakes and sea salt and pulse until they are evenly distributed. Add milk and pulse until the mixture forms a ball on the side of the processor.
  4. Press mixture evenly into the base of the pan.
  5. Pulse the cherries in the (clean) food processor until they are chunky and have a bit of juice. Stir the syrup and chia seeds in and let them sit about 20 minutes to thicken.
  6. While the topping is thickening prepare the filling. Add all filling ingredients into your blender. Blend in 2 or 3 batches until the mixture is the texture of cream cheese. When all the batches are blended mix them all back together. You may need slightly more or less liquid so check the texture as you go.
  7. When the filling is blended spread it evenly over the base in the pan. Top with the topping. Cover tightly with plastic wrap and allow to freeze about 4 hours.
  8. Allow bars to sit about 15 minutes before you try to cut and serve them.
Recipe Notes

Per 2 ” square

Nutrition Facts
Vegan Cherry 'Cheesecake' Bars
Amount Per Serving
Calories 460 Calories from Fat 294
% Daily Value*
Total Fat 32.7g 50%
Saturated Fat 6.4g 32%
Sodium 32.4mg 1%
Potassium 648mg 19%
Total Carbohydrates 40g 13%
Dietary Fiber 5.8g 23%
Sugars 23.9g
Protein 9.2g 18%
* Percent Daily Values are based on a 2000 calorie diet.