Nutrition Facts
No-bake Picota Cherry cheesecake bars
Amount Per Serving
Calories 4499
Calories from Fat 2484
% Daily Value*
Fat 276g425%
Saturated Fat 74g463%
Polyunsaturated Fat 54g
Monounsaturated Fat 126g
Sodium 654mg28%
Potassium 5236mg150%
Carbohydrates 490g163%
Fiber 48g200%
Sugar 305g339%
Protein 80g160%
Vitamin A 491IU10%
Vitamin C 52mg63%
Calcium 651mg65%
Iron 30mg167%
* Percent Daily Values are based on a 2000 calorie diet.
No-bake Picota Cherry cheesecake bars
Vegan and gluten-free.
Servings: 1 loaf tin
Calories: 4499kcal
Equipment
- Food processor or blender
- Loaf tin
Ingredients
For the base
- 1 cup medjool dates
- 4 tbsp agave/maple syrup
- 1 tsp almond extract
- 1.5 cups pecans
- ½ cup buckwheat
- 2 tbsp coconut oil
- ¼ tsp salt
For the cashew vanilla filling
- 2 cups cashews soaked in hot water for 30 mins
- ⅓ cup agave/maple syrup
- 2 tsp vanilla extract
- ½ cup full fat coconut milk
- ½ lemon juiced
For the cherry filling
- 2 cups European Picota cherries halved and pitted
- 3 tbsp agave/maple syrup
Method
- Line a loaf tin with parchment paper. Add all base ingredients to a food processor or high-speed blender and blend until it forms a dough. Press evenly into loaf tin and set aside to chill in the fridge.
- Blend all cashew filling ingredients together for at least 8 minutes, until super smooth and silky. Pour into a bowl and rinse out the blender.
- Add most of the cherries and agave to the blender and process until smooth.
- Spoon heaped tablespoons of cashew vanilla and cherry filling on to the base and swirl with a chopstick to combine.
- Top with remaining cherries and set aside to firm up in the freezer overnight. Let thaw for 20 mins before slicing and eating.
Nutrition
Calories: 4499kcal | Carbohydrates: 490g | Protein: 80g | Fat: 276g | Saturated Fat: 74g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 126g | Sodium: 654mg | Potassium: 5236mg | Fiber: 48g | Sugar: 305g | Vitamin A: 491IU | Vitamin C: 52mg | Calcium: 651mg | Iron: 30mg