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Vegan Matcha Cheesecake Bars

These vegan matcha cheesecake bars are the perfect freezer-friendly treat. Perfect for easy snacking, they are not only dairy-free but gluten and refined sugar-free too. They are easy to prepare and have the most amazing green colour! Just take out the freezer whenever you need a quick sweet snack!

Cook

2h 10m

Ingredients

Method

Nutrition

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Step 1

To start, soak 1½ cups of cashews (for the topping) in boiling water. Set aside for 20 mins whilst you make the base.

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For

20

M

I

Base ingredients

2

cup

Unsalted nuts (I used half cashews and half almonds)

4

tbsp

Coconut oil, melted

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Per Serving

Calories

210kcal

Fat

17g

Saturates

7.3g

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Notes

The nutritional content is based on the combination of nuts I specifically used. This may vary slightly depending which combination you use. The cheesecake bars will last for 3 months in a sealed tub in the freezer. You can eat them straight out of the freezer. Alternatively, leave for about 20 minutes and they will become softer. I cut this into 20 small bars. That way, they last longer. However, if you would prefer to you can cut into much bigger bars. *This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

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homepage-image

Vegan Matcha Cheesecake Bars

These vegan matcha cheesecake bars are the perfect freezer-friendly treat. Perfect for easy snacking, they are not only dairy-free but gluten and refined sugar-free too. They are easy to prepare and have the most amazing green colour! Just take out the freezer whenever you need a quick sweet snack!

Cook

2h 10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

To start, soak 1½ cups of cashews (for the topping) in boiling water. Set aside for 20 mins whilst you make the base.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

20

M

I

Base ingredients

2

cup

Unsalted nuts (I used half cashews and half almonds)

4

tbsp

Coconut oil, melted

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

210kcal

Fat

17g

Saturates

7.3g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

The nutritional content is based on the combination of nuts I specifically used. This may vary slightly depending which combination you use. The cheesecake bars will last for 3 months in a sealed tub in the freezer. You can eat them straight out of the freezer. Alternatively, leave for about 20 minutes and they will become softer. I cut this into 20 small bars. That way, they last longer. However, if you would prefer to you can cut into much bigger bars. *This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

Your private notes

Only visible to you

Next

Made it?

Comments

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