White Chocolate "Cheesecake" Bars
- Sep 22, 2020
Made with a three-ingredient crust and filled with melt-in-your-mouth white chocolate filling!
FOR THE CRUST
- 1 cup almonds
- 1 cup dates, pitted
- 1 tbsp maple syrup
FOR THE FILLING
- 1 cup cashews, soaked in cool water for 8 hours, or in boiling water for 45 minutes
- 3.5 oz (100 g) Lily's White Chocolate Baking Bar, melted
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/4 cup almond milk
- 2-4 tbsp maple syrup
- 1 cup strawberries, sliced
Soak the cashews in very hot water for at least 45 minutes, then rinse and drain. Line a bread pan with parchment paper and set aside.
In a food processor or high speed blender, combine almonds, dates, and maple syrup, and pulse until the mixture sticks together when pressed with your fingers.
Firmly press the mixture into the bottom and sides of the prepared pan. Place in the freezer to set while you prepare the filling.
Place soaked cashews, melted white chocolate, lemon juice and zest, almond milk and 2 tbsp of maple syrup into a food processor and process until smooth. Taste and add more syrup if desired.
Pour the mixture into bread pan. You can top with sliced fresh strawberries now or right before serving. Place in the freezer for at least 3 hours to set. Before serving, let defrost at room temperature for 20-25 minutes.
Recipe from natteats.