Vegan Carrot Cake Cheesecake Bars

Ingredients

• 1 cup raw walnuts
• ⅔ cup unsweetened shredded coconut, plus more for topping
• 3 tbsp almond flour
• 1 cup pitted Medjool dates (about 12)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅓ cup tightly packed, finely grated carrot
• 2 cups raw, unsalted cashews, soaked in hot water for 30 mins
• 1 tbsp fresh lemon juice
• ½ cup unsweetened dairy-free milk (e.g., almond or soy)
• ⅓ cup pure maple syrup

Instructions

1. 1

   Line an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.

2. 2

   Make the crust: Add the walnuts, shredded coconut, almond flour, cinnamon, and ginger to a food processor. Pulse a few times to combine and break down the nuts.

3. 3

   Add the pitted dates and grated carrot to the food processor. Process on high until the mixture is crumbly and sticks together when pressed between your fingers.

4. 4

   Firmly and evenly press the crust mixture into the bottom of the prepared pan. Place the pan in the freezer to set while you prepare the filling.

5. 5

   Make the filling: Drain the soaked cashews and add them to a high-powered blender. Add the lemon juice, dairy-free milk, and maple syrup.

6. 6

   Blend on high for 30-60 seconds, scraping down the sides as needed, until the mixture is completely smooth and creamy with no grit remaining.

7. 7

   Pour the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.

8. 8

   Transfer the pan to the freezer and freeze for 2-3 hours, or until the filling is firm and fully set.

9. 9

   To serve, lift the block out of the pan using the parchment paper overhang. Allow it to sit at room temperature for 5-10 minutes to soften slightly for easier slicing.

10. 10

    Slice into 12 bars. Garnish with a sprinkle of extra shredded coconut if desired, and serve immediately.