Thick, creamy cheesecake on a soft, crumbly crust. These vegan cheesecake bars are an easy to make but super decadent treat! Healthy, gluten free and naturally sweetened.
1 c coconut flour
1 c date paste (I use about 16 medjool dates blended with 1 cup of hot water, then measure out 1 c of paste)
2 c cashews, soaked at least 4-6 hours and drained (simply place the cashews in a bowl and submerge with warm water and let sit for at least 4 hours, or overnight).
1 c hot water
1 tbsp vanilla extract
Optional: berries or jam to top the cheesecake bars