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My Berry Forest

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March 29, 2017 By Tiinatuuli Leave a Comment

NO BAKE CHOCOLATE-TAHINI CHEESECAKE BARS

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No bake chocolate-tahini cheesecake bars. Vegan, gluten-free, myberryforest.comChocolate + tahini – a dream combo which I only recently discovered. If you haven’t yet, these no bake Chocolate-Tahini Cheesecake bars are a pretty yummy way to start exploring! The creamy tahini filling has a beautiful velvety ice cream feel, and the crust is soft, chewy and perfectly chocolatey. A thin blueberry jam layer ties all the flavors together in a fresh berrylicious way.

Although I love to make baked cheesecakes, as the weather gets warmer I’m very eager to experiment with no bake & raw cakes.  This particular cake is a slighty altered version of a classic raw blueberry cheesecake with the addition of chocolate in the crust and tahini in the cream layer. While I do enjoy classic versions, there’s something about mixing things up a bit, trying unexpected flavors together. This isn’t one of my wildest experiments, because I really wanted to retain the classic elements of a raw cheesecake, but I’m very much looking forward to experimenting more in the near future 🙂 In the meantime, you could give this creamy dream a try?

No bake chocolate-tahini cheesecake bars. Vegan, gluten-free, myberryforest.comps if you’re a tahini fan like me, you might like these tahini recipes too:

  • Creamy ice cream: Tahini caramel swirl ice cream
  • Perfect berry tarts for spring and summer: Strawberry tarts with tahini caramel
  • Crunchy granola clusters: Tahini granola
NO BAKE CHOCOLATE-TAHINI CHEESECAKE BARS
Prep time: 1 hour 30 mins
Total time: 1 hour 30 mins
I used a rectangle shaped 22 x 16 cm ~9 x 6 inches baking tin.
Ingredients
  • [b]Chocolate crust[/b]
  • 2 oz / ~60 g vegan dark chocolate (or raw chocolate)
  • 1/2 c gluten-free rolled oats
  • ~1/3 cup pitted dates (I used 6 small-medium size dates)
  • 1/4 cup raisins
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil
  • pinch of salt
  • [br]
  • [b]Creamy “cheese” layer[/b]
  • 1 cup cashews
  • ~1/3 cup pitted dates (I used 6 small-medium size dates)
  • 1/3 cup plant-based milk
  • 3 tbsp melted coconut oil
  • 2 tbsp tahini
  • 1/2 tbsp lemon juice
  • pinch of salt
  • [br]
  • Top layer: ~1/3 cup blueberry (or other berry) jam and berries
Instructions
  1. [b]Preparations:[/b] soak cashews for a minimum of 1 hour, preferably at least 2.
  2. [b]Chocolate crust:[/b] pulse chocolate and gf oat flour in a food processor until it becomes a very rough flour like consistency. Add all other ingredients to the processor and blend until it a firm dough is formed.
  3. Press the dough into a baking tin (or any suitable container) lined with parchment paper.
  4. [b]Creamy cheese layer:[/b] drain and rinse cashews well. Add all cream ingredients into a blender or food processor and blend until completely silky & smooth.
  5. Pour cream layer on top of the chocolate crust and freeze the cake for about 30 min.
  6. Add blueberry jam layer on top and freeze again for at least another 30 min.
  7. For best results freeze cake overnight and take it out about 15 minutes before serving. Cut into bars and enjoy this wholesome & yummy cake 🙂
3.4.3177

 

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Filed Under: All recipes Tagged With: berries, cheesecake, chocolate, gluten-free cheesecake, tahini, vegan cheesecake

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Hello and welcome to My Berry Forest, a food blog with plant-based, sometimes gluten-free recipes and photos created by a real human being. Hi, I’m Tiina, and after a 2 year break from blogging, I’m back again sharing mostly berry recipes, because that’s where my true passion lies. I love cooking, creating, and sharing what I create. Thanks for being here ♥️  Read more about me.

Tervetuloa marjametsään! Blogissa pohdiskelen kaikkea kokonaisvaltaiseen hyvinvointiin, luontoon, luovuuteen ja muuhun sielunravintoon liittyvää. Täällä myös syödään maukasta kasvisruokaa, joskus vegaanista ja gluteenitonta. Blogia kirjoitan minä, Tiina, kolmen lapsen äiti Etelä-Suomesta. Täältä voit lukea lisää minusta.

 

 

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About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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