Coconut Chocolate Cheesecake Bars
This easy vegan cheesecake recipe is a tofu dessert that your whole family will love! Dairy-free and egg-free, silken tofu is the secret to this scrumptious cheesecake recipe.
SERVINGS: 16 bars (8” square pan)
12 graham crackers sheets (6.6 oz)
3 Tbsp coconut sugar or brown sugar
5 Tbsp coconut oil, melted
1/2 cup cocoa powder
2 packages Mori-Nu Silken Tofu Soft or Organic, drained
1 Tbsp vanilla extract
1/2 cup coconut flour
1/2 cup coconut sugar or granulated sugar
1 cup shredded coconut
Pinch of salt
Vegan chocolate, melted
Preheat the oven to 350°F. Line the bottom and sides of the 8” square pan with parchment paper.
In a food processor, blend the graham crackers until finely ground. Add the remaining crust ingredients, then blend until combined and in fine crumbs.
Transfer crust mixture to the lined pan. Level mixture with a spoon before firmly pressing down to make an even layer. Use a spoon, spatula or the bottom of a cup to press down. Bake for 8 minutes. Let cool before adding filling on top.
Add all filling ingredients to a bowl and beat well. Taste and add more sugar if needed. Pour filling mixture over the cooled crust and bake at 350°F for 45 minutes. Remove from the oven and let cool before refrigerating for at least 3 hours or overnight.
Remove from refrigerator and cut into 16 squares. Put melted chocolate into a piping bag and decorate each piece across the diagonal. Add shredded coconut while chocolate is still warm. Alternatively, decorate the entire pan before cutting into individual pieces. Store leftovers in the refrigerator.
PRODUCTS USED FOR THE RECIPE