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To make Vegan Mango Cheesecake Bars, you'll need some simple and wholesome ingredients. Here’s the list: - 1 ½ cups raw cashews (soaked in water for at least 4 hours) - 1 cup mango puree (fresh or canned) - ¼ cup coconut cream - ¼ cup maple syrup - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1 ½ cups almond flour - ½ cup Medjool dates (pitted and roughly chopped) - 1 teaspoon ground cinnamon - Pinch of fine sea salt These ingredients blend together to create a creamy and dreamy dessert. The cashews give a rich texture, while the mango adds a sweet and fruity flavor. Coconut cream makes it extra smooth, and maple syrup provides a natural sweetness. The almond flour and dates form a delicious crust that balances the filling. You’ll love how these simple ingredients work together to make a tasty treat. For the full recipe, please check the earlier section. - Combine almond flour, dates, cinnamon, and salt in a food processor. - Pulse until crumbly and sticks together when pressed. Making the crust is simple. First, gather your almond flour, pitted Medjool dates, ground cinnamon, and a pinch of sea salt. Add these to your food processor. Blend until the mixture gets a crumbly texture. It should cling together when you press it with your fingers. If it feels too dry, add a little water, one tablespoon at a time. - Line an 8x8 inch baking pan with parchment paper. - Press the crust mixture firmly into the bottom of the pan. Next, take an 8x8 inch baking pan and line it with parchment paper. Make sure the paper hangs over the edges. This helps with easy removal later. Now, firmly press the crust mixture into the bottom of the pan. Use your hands or the back of a measuring cup to make it even and compact. - Drain soaked cashews and blend with mango puree, coconut cream, maple syrup, lemon juice, and vanilla until smooth. Now, let’s create the filling. First, drain the soaked raw cashews. Add these to the food processor. Then, pour in the mango puree, coconut cream, maple syrup, fresh lemon juice, and vanilla extract. Blend everything on high until it becomes smooth and creamy. If needed, stop to scrape the sides for an even mix. - Spread the cheesecake filling evenly over the crust in the baking pan. Once the filling is ready, carefully pour it over the crust in the pan. Use a spatula to spread it evenly. Smooth the top to make it look nice. - Cover and refrigerate for at least 4 hours or freeze for about 2 hours. Now, cover the pan tightly with plastic wrap. Place it in the fridge for at least 4 hours to let it set. If you're in a hurry, you can freeze it for about 2 hours instead. - Lift out of the pan using parchment paper and slice into bars. When the bars are set, lift them out using the parchment paper. Place on a cutting board and cut into squares or rectangles. Enjoy your creamy, vegan mango cheesecake bars. They are sure to impress! For the full recipe, check out the earlier section. To achieve the best texture, soak your cashews well. I suggest soaking them for at least 4 hours. This step makes them soft and creamy. It helps create that smooth filling you desire. Next, use a high-speed blender. A powerful blender will blend the filling until it is silky and lump-free. If you don’t have one, a food processor works, but it may take longer. For a pretty touch, garnish your cheesecake bars with fresh mango slices. This adds color and flavor. You can also drizzle coconut cream on top. It makes each bite rich and tasty. Both options elevate the dessert and impress your guests. Serve your cheesecake bars on a decorative plate. This makes the dessert look special. Adding fresh mint leaves can brighten the dish. You might sprinkle coconut flakes on top for added texture. This simple trick gives your bars that professional look. Enjoy presenting this delightful treat! {{image_4}} You can make these bars even more fun! Try using different fruit purees. Passion fruit adds a bold twist, while raspberry gives a tart flavor. Each fruit brings its own taste and color to the bars. This keeps things fresh and exciting. If you want to switch up the sweetness, you can use other options. Agave nectar works well instead of maple syrup. Date syrup is another great choice. Both options add a unique flavor and keep the bars sweet. For those who need a nut-free treat, I have a simple swap. Use sunflower seed flour instead of almond flour. This keeps the crust tasty and safe for those with nut allergies. You won’t even miss the almonds! These variations help you tailor the vegan mango cheesecake bars to your taste. Try them all, and see what you like best! For the full recipe, check out the section above. Store your vegan mango cheesecake bars in an airtight container. They stay fresh for up to 5 days in the fridge. This makes them a great make-ahead treat for any occasion. You can freeze these bars too! They keep well for up to 2 months. Just remember to thaw them in the fridge before serving. This way, they will taste fresh and creamy, just like when you first made them. Yes, these bars can be prepared 1-2 days in advance. This makes them great for events or busy weeks. Just store them in the fridge, and they will stay fresh. I love making them ahead to save time. The filling should be firm to the touch and hold its shape when sliced. After chilling, gently press the filling with your finger. If it feels solid, you’re good! This ensures perfect slices for serving. Yes, feel free to substitute cashews with other nuts like walnuts or pecans. Each nut brings a unique flavor and texture. I often switch it up based on what I have at home. Experimenting makes cooking fun! This blog post shared a simple recipe for vegan mango cheesecake bars. You learned the essential ingredients, step-by-step instructions, and creative serving tips. I also offered variations for flavor and storage ideas. Making these bars is easy and fun. They are perfect treats for any occasion. Enjoy your delicious, healthy dessert and feel free to experiment with flavors. You can personalize your mango cheesecake bars to make them truly yours. Happy baking!

Vegan Mango Cheesecake Bars

Indulge in a slice of paradise with these Vegan Mango Cheesecake Bars! Made with creamy cashews and vibrant mango puree, these delightful treats are perfect for any occasion. The simple ingredients come together to create a delicious and healthy dessert that everyone will love. Ready to impress your family and friends? Click to explore the full recipe and learn how to whip up this refreshing dessert at home!
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Ingredients
  

1 ½ cups raw cashews (soaked in water for at least 4 hours)

1 cup mango puree (fresh or canned)

¼ cup coconut cream

¼ cup maple syrup

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1 ½ cups almond flour

½ cup Medjool dates (pitted and roughly chopped)

1 teaspoon ground cinnamon

Pinch of fine sea salt

Instructions
 

Prepare the Crust: In a food processor, combine the almond flour, chopped Medjool dates, ground cinnamon, and a pinch of fine sea salt. Pulse the mixture until it becomes crumbly yet sticks together when pressed with your fingers. If the mixture seems too dry, add water a tablespoon at a time, blending until the desired consistency is reached.

    Form the Base: Line an 8x8 inch baking pan with parchment paper, letting the edges hang over for easy removal later. Firmly press the crust mixture into the bottom of the pan, ensuring an even layer. Use the back of a measuring cup or your hands to compact it well. Set aside.

      Make the Cheesecake Filling: Drain the soaked cashews and transfer them to the food processor. Add the mango puree, coconut cream, maple syrup, fresh lemon juice, and vanilla extract. Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape the sides of the bowl as needed to ensure an even texture.

        Pour the Filling: Carefully pour the creamy cheesecake filling over the prepared crust in the baking pan. Use a spatula to spread the filling evenly, smoothing the top to create a beautiful finish.

          Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake filling is fully set. For a faster alternative, place the pan in the freezer for about 2 hours.

            Slice & Serve: Once the bars are set, lift them out of the pan by holding the edges of the parchment paper. Place on a cutting board and cut into squares or rectangles, depending on your preference.

              Garnish (Optional): Elevate the presentation by topping each bar with fresh mango slices, a drizzle of coconut cream, or even a few edible flowers for a touch of elegance.

                Prep Time: 15 mins | Total Time: 4 hrs 15 mins | Servings: 12 bars

                  - Presentation Tips: For an eye-catching display, serve the cheesecake bars on a decorative plate and garnish with fresh mint leaves or a light sprinkle of coconut flakes to enhance flavor and texture. Enjoy your beautiful, refreshing treat!