After a long week at work and eating mostly takeout (all of which was delicious), I wanted a homemade dessert! It’s very rainy here in Montreal, so I figured I would make these treats with a pop of colour to brighten up this grey day. I asked Christopher to pick up a new silicone mold from the store on his way home and brought the vision I had in my head to life! Raw mint cheesecake bars in eye-popping all-natural blue!
Freeze them for last-minute desserts later on.
What I love about these desserts in particular is that the possibilities for flavouring and styling are virtually endless. The base I made for these ones was date-free, however I’m sure it would have been a great option as well. If you’re not keen on dates and don’t want to go the maple syrup route, a handful of dried apricots also tastes great! While the recipe listed will make approximately 6 bars, it can easily be doubled. Remember, these beauties can be stored in the freezer for at least a month and still taste awesome. Great news if you need to serve a last minute dessert!
Mint cheesecake, with a ton of other flavours.
Moving on to the creamy cashew filling… YUUUUUM! I added peppermint extract to one of the layers but if you’re not into that, feel free to swap it out. You can do orange, vanilla, almond, whatever you fancy, really. If you’re planning on doing two different layers, remember to freeze the first layer for at least 30 minutes on top of your base before adding the second layer, otherwise it’ll be a mess (been there, done that). After you’re done playing the waiting game, dig in!
I’m using the word ‘cheesecake’ liberally here. Obviously there is no cheese. Not even cashew cheese really. It kinda has a cheesecake look to it and is a great alternative, but this is a far more refreshing treat that isn’t going to feel super heavy after you eat it.
You see, eating plant based is pretty sweet! 😉 Added bonus: no animals are harmed!
If you have unique ideas for flavouring, holler at me. I like experimenting with food <3
We’re in love with blue matcha!
Raw Minty Blue Cheesecake BarsPrint Recipe
- — cashew cheesecake —
- 1 cup soaked cashews
- 1/2 cup coconut oil (melted)
- 1/3 cup maple syrup
- 1/8 tsp peppermint extract (or more to taste)
- 1 tsp blue matcha
- 1/2 tsp chlorophyl
- 1/2 tsp blue spirulina
- 1/8 tsp almond extract
- — base —
- 1 cup coconut flakes
- 1/2 cup walnuts
- 2 tbsp maple syrup
- 1 pinch salt
Place all ingredients for the base in a food processor. Process until it forms a ball and can hold itself together. Add a splash of water if necessary
Press the base into your molds and put it in the freezer.
Add the ingredients for the filling to a blender and blend until smooth. Approximately 1 minute.
Divide your cashew filling into two or three parts. You can flavour these however you want and colour them with natural ingredients.
For this one we did mint chlorophyll for one. The other was almond, with blue matcha and blue spirulina layers. Feel free to get creative.
If you're doing 2 layers like we did here, you’ll need to freeze one layer at a time for 30 minutes each.
Once they've solidified for 30 minutes, you're free to dig in!