These dairy-free coconut milk cheesecake bars are full of healthy fats and are low-sugar so you can feel great about eating dessert without the stomach ache to follow?
THE CRUST:
1 cup raw walnuts
1 cup pitted dates (soaked)
¼ cup ground flax seed
2 Tbsp raw cacao powder
THE FILLING:
1.5 cups raw cashews (soaked)
⅔ cup full fat coconut milk
⅓ cup cashew butter (or other nut butter)
⅓ cup maple syrup
THE TOPPING:
1 dairy-free 85% dark chocolate bar melted
1 tbsp coconut oil
Flaky sea salt
Prep Time: 15 mins | Equipment: 8×8 glass dish + food processor
![](https://lolohealthco.com/wp-content/uploads/2019/12/IMG_0297-768x1024.jpg)
DIRECTIONS:
➡️ Soak cashews and dates in boiling water for 15 minutes
➡️ Add all crust ingredients to a food processor and mix well. Add this to bottom on a lined square 8×8 dish and press down until smooth
➡️ Place all filling ingredients into a food processor and blend until creamy + smooth then place in the freezer until filling is solid
➡️ Melt 1 dark dairy-free chocolate bar with coconut oil over steam and pour over frozen filling. Sprinkle with flaky sea salt and store in the freezer. Cut into bars and enjoy!