No Bake Vegan Acai Cheesecake Bars

Dive into a creamy, dreamy treat with these No Bake Vegan Acai Cheesecake Bars! Packed with acai’s superpowers, cashew goodness, zesty lemon, and berry-topped bliss, they’re the perfect gluten-free, guilt-free indulgence. Freeze, slice, and enjoy! 

Vegan, Gluten-free

Ingredients:

1 1/2 cups raw cashews

1 1/4 cups raw almonds

1 1/4 cups pitted Medjool dates

1/4 tsp. sea salt

1 can coconut cream

1/2 cup organic granulated sugar *can use granulated sweetener if preferred

1/4 cup melted and cooled coconut oil

Zest and juice of 1 lemon

2 teaspoons acai powder

Topping:

Vegan whipped cream

Berries

Directions:

1. Add cashews and 4 cups of water to a medium saucepan. Bring to a boil, reduce heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with cold water, and set aside to dry.
2. Line a loaf pan with parchment paper. Add almonds to a food processor and pulse until they're broken down into a coarse sand consistency. Add dates and salt; blend for 1 to 2 minutes, until the mixture is well combined. Empty mixture into the prepared pan and press firmly to coat the bottom.
3. To a high-power blender, combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest/juice and acai powder; Blend until smooth, about 1 to 2 minutes. 
4. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
5. Once the cheesecake is firm to the touch, spread whipped topping over top and garnish with fresh berries. Slice into 12 bars.