Whether you’re throwing a Super Bowl party tomorrow or not, you should make these ASAP:
Chocolate + Cheesecake = a match made in Heaven.
And since these are all-natural, raw and vegan– you can go back for seconds guilt-free!!
–
Raw Chocolate-Swirl Cheesecake Bars
Makes about 9-12 squares
Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea saltDirections:
In a mini-food processor (like mine, or a Magic Bullet), process the pecans until they are crumbly:
Be careful not to process too long– you don’t want pecan butter!! Well, maybe you do… but not for this recipe.
Add in the rest of the crust ingredients, and process until thoroughly combined, scraping down the sides if necessary. Then transfer the crust to a square 6″ Tupperware, lined with plastic-wrap, and press down evenly.
Place the crust in the freezer to set for at least 10 minutes, while you make the cheesecake filling.
Cheesecake filling:
1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup agave
1/2 teaspoon vanilla extract
1/4 teaspoon sea saltDirections:
Throw all of the ingredients into a blender (note: if you’re using a high-powered blender, like the Vita-Mix, you can skip soaking the cashews!) and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top, using a spatula:
Now it’s time for the fun part–> adding the chocolate swirls!!!
Chocolate Swirl:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid formDirections:
Whisk the ingredients together until smooth:
Next, using a spoon, gently pour 3-4 lines across the cheesecake bars:
It’s okay if it’s messy, because you’ll be dragging a knife through those lines next! With a light touch, drag a knife back and forth perpendicularly to the lines you made– creating a marbled look like this:
Don’t they look like little hearts? Perfect for Valentine’s Day!!
Once your cheesecake bars are “swirled” to your liking, place them in the freezer to set for at least 4 hours. When they are firm, you can slice and serve chilled!
Be sure to store these in the freezer– they will melt quickly at room temperature!
Don’t worry, these taste so good, they won’t last long on a plate anyway…
Enjoy!!
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Seriously, these look amazing!! I’m going to give them a shout out in my recipe round up post (Tuesday or Wednesday!) and I’m going to make them when I get home for sure!!
Aww, thanks! I hope you get a chance to make them soon!!
Oh my gosh that looks awesome. You have some of the best raw recipes!
these look beyond words aahhhh mazing!!!
Between the GF crust
the middle layer (love the use of a peeled zuke in there!)
and the top layer of raw coconut oil choco (im a big time fan!)
they look…incredible!
and to get the “colors” not to smudge or blur, that’s a task when dealing w/ white + choc stuff. my creme de menthe bars are like that!
Instead of me making them, can you send them to me? K, thanks!
Oh my gooooooooodness! You made one amazing looking square! I don’t think they’d last more than a day, even if I hid them in the back of the freezer…
Ahhh I have all the ingredients!! Yayay this may be my second raw dessert of the weekend, the first being an amazingly delicious chocolate mousse I made last night:) Love me some chocolate! Slash I haven’t had cheesecake-type flavors in forever so I am very excited.
[...] This post was mentioned on Twitter by GlutenFree Recipes, Megan. Megan said: Perfect for Super Bowl Parties or Valentine's Day–> recipe for Raw, Vegan Chocolate-Swirled Cheesecake Bars! http://bit.ly/g0v2fN [...]
Ooh la la, lady these look fab! What a treat! Love the zucchini use…I see what you mean about our joint efforts to disguise zucchini
oh yummmmm!! This looks fantastic!!
omg those look delightful!!! Yum! I was craving cheesecake so bad during the game last night!
[...] Raw Chocolate-Swirl Cheesecake Bars [...]
::SWOON::
I’m sold.
Zucchini????? Wow, I need to try these!
[...] Raw Chocolate-Swirl Cheesecake Bars [...]
[...] Raw Chocolate-Swirl Cheesecake Bars [...]
Oh my gosh- these look amazing!!
Megan, I made these. First they were amazing. Second, I had more fun going around to everyone that works with me at a gourmet market and catering company and having them taste and then asking “What ingredients did I use?” I love telling them about the zucchini. They are shocked and amazed. Thanks for sharing…Kathy
hi! i made these and added mint leave for green color – fabulous! today, going to try making them with organic orange rind/juice and orange essential oil – this is a winner! i love the addition of zucchini for a healthier less nuts-and-oil dessert treat:) thanks so much!!!!!!
Mmmm… I bet the orange flavor will be FANTASTIC!!
These are amazing! I just got a food processor for my birhtday and made these the very next day! Mine did not look nearly as pretty as yours so I guess I have to make more to practice… darn! I did blog about it….http://sammy-jane.blogspot.com/2011/05/b-day-weekend-and-raw-vegan-cheesecake.html
[...] from Healthy Hoggin. Chocolate avocado mousse from my Chilled Double Chocolate [...]
Hi! These are *AMAZING*!!! I made them a couple weeks ago, and everyone loved them. Then I thought, “I can make these for Passover!” Unfortunately I didn’t plan ahead and get all the ingredients kosher-for-passover, so I had to use whatever was on hand! The crust still came out great with regular oil rather than coconut oil, and for the filling I substituted 1 cup of ground pecans for the cashews, regular oil for the coconut oil, honey for the agave; and also added 1/3 cup frozen avocado pieces, for extra creaminess and a little extra “fat”. They came out delicious!! The filling & the chocolate “swirl” definitely weren’t as solid as they were when made with the coconut oil, but the bars are still super-yummy and creamy with a cheesecake-texture! My husband loved them! Thank you!!
I’m glad they turned out so well, even without all the exact ingredients! I bet the pecans added a really great flavor– they’re one of my favorites.
I am not a vegan, and I stumbled upon this while looking for some recipes for Cycle 1 of the 17 Day Diet and, I had to say, these sound like they are fantastic. I shared this website with a vegan friend of mine!