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vegetarian, no-fuss recipes for the whole family

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11th April 2017 Leave a Comment

Decadent Chocolate-Coconut-Cheesecake Bars

 

Decadent Chocolate-Coconut Cheesecake Bars on a wooden tray


I’m often surprised how people react to vegan food. Especially to vegan treats or baked goods. It seems like we’ve spent so many decades basing our food creations on milk (produce) and eggs, that a lot of people are still hit by surprise when they eat a vegan treat without realizing it’s vegan. And even liking it “despite” the fact that it’s vegan – if you know what I mean ;). This happened when I first served these 3-layer Chocolate-Coconut-Cheesecake Bars. They are so decadent, rich and creamy, nobody wanted to believe me that they’re vegan, raw, glutenfree and sweetened by nature only! 

Decadent 3-layer Chocolate-Coconut-Cheesecake BarsA bite of the creamy Chocolate-Coconut-Cheesecake Bars


I was tempted to describe these bars as “sugarfree”. But let’s be honest – it’s a dessert or sweet treat or however you wanna call it. And to make it sweet there is something needed which actually “is” sweet. However, I’ve never been a fan of artificial sweeteners and I’m avoiding refined sugar where ever possible. So, these bars are sweetened by nature only, which means they are refined sugar free and the sweeteners I used are coming from mother nature directly. These include dates, dried mulberries and coconut sirup.  No guilt but pure satisfaction guaranteed 😉

3-layer Chocolate-Coconut-Cheesecake-Bars stacked over each other3-layered Chocolate-Choconut-Cheesecak Bars


Also, this decadent treat is the perfect make-ahead dish. You can easily whip it up in less than 15 minutes (if you exclude the overnight soaking of the cashews). The only thing you need is your food processor, a rectangular baking tin (I used a baking frame for easiest removal) and a freezer. Once done and set, you can cut the slab into bars and store them in an airtight container in your freezer. They will stay delicious for at least 3 weeks (if you can keep your hands off of them for that long 😉 ). You can enjoy them straight from the freezer like icecream bars, defrost them for about 1 hour and you will have a semifrio – as the Portugese would say – or defrosted completely for 3-4 hours or overnight in the fridge and you have a creamy and decadent chocolate mousse topped cheesecake bar.

A bite of the 3-layered Chocolate-Coconut-Cheesecake-Bars


And, lastly, here’s how easy it is: the base for this no-bake goodness is made out of dates, oats, white mulberries and pecans. Simply add all ingredients to your food processor and pulse until combined. Next up is a layer of vegan coconut cheesecake based on soaked cashews. Top this goodness with a chocolate avocado mousse and you’re ready to go! It’s as simple as that!

Decadent Chocolate-Coconut-Cheesecake Bar
Recipe Type: Sweets
Cuisine: Vegan
Author: Anna
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 16
Vegan, raw, glutenfree, sweetened by nature and at the same time decadent, rich, and creamy!? You say it’s not possible? This no-bake treat will show you otherwise!
Ingredients
  • Base
  • 65g (1/2 cup) pecans
  • 125g (3/4 cup) dried dates, pitted
  • 45g (1/2 cup) rolled oats
  • 70g (1/2 cup) dried white mulberries
  • pinch of salt
  • Coconut Cheesecake
  • 320g (2 1/2 cups) raw cashews, soaked in tap water over night
  • 250ml (1 cup) coconut cream (the solid part of 1 can coconut milk after being chilled in the fridge overnight)
  • 2 tbsp white miso paste
  • 2 tbsp coconut sirup
  • 1 tbsp vanilla extract
  • Chocolate Mousse
  • 85g (1/2 cup) dried dates, pitted
  • 200g (1 1/2 cups) dark vegan chocolate (70% or higher)
  • 2 medium avocados (about 2 cups avocado flesh)
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
Instructions
Night before
  1. Place cashews in a medium bowl and cover with tap water. Let soak overnight.
  2. Place a can coconut milk in the fridge. This will lead to the separation of the coconut cream and the coconut water.
For the crust
  1. Line the base of a rectangular baking dish (20x25cm) or a cake tin (26cm diameter) with parchment paper. (I used a baking frame and placed it on a cutting board lined with parchment paper).
  2. Roughly chop pecans and dates and place them in a food processor together with the oats, mulberries and salt. Pulse a couple of times until finely chopped and the mixture easily holds together when squeezed in your hands.
  3. Press the mixture evenly into the prepared baking tin and place in the freezer while you prepare the coconut layer.
Coconut-Cheesecake Layer
  1. Drain and quickly rinse the cashews. Place them in the cleaned bowl of you food processor.
  2. Open the can coconut milk and spoon out 1 cup of the coconut cream which should have solidified at the top of the can. Add to the cashews together with the miso paste, coconut sirup and vanilla extract. Puree until smooth and creamy.
  3. Remove the base layer from the freezer and pour coconut layer on top of it. Gently tap the tin on the counter to even the layer out. Place in the freezer while you prepare the top layer.
Avocado-Chocolate Mousse Layer
  1. Place dates in a small bowl and pour boiling hot water over them. Let sit for 3-4 minutes.
  2. Chop the chocolate and gently melt it in a bain marie (place a heat proof bowl over a pot of simmering water, without the bowl touching the water). Set aside to cool slightly.
  3. Scoop out the avocado flesh and remove the stone. Place in the bowl of your food processor.
  4. Drain the dates and add them to the avocado together with the vanilla, cocoa powder and the melted chocolate. Pulse until smooth and creamy.
  5. Remove baking tin from the freezer, pour chocolate mousse over the coconut layer and smooth out evenly. Cover and place in the freezer until firm. About 1 hour.
  6. Remove from the tin and cut into bars or slices using a sharp knife.
Notes
If you’re unable to find dried white mulberries you could substitute them with more dates and pecans (add 1/4 cup of each).[br]Use leftover coconut water in a delicious fruit & veggie smoothie.[br]Store leftover bars/slices in an airtight container in the freezer for up to 3 weeks.
3.5.3226

3-layer Chocolate-Coconut-Cheesecake Bars stacked on tip of each other

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Filed Under: All recipes, Snacks, Sweets, Vegan, Vegetarian Tagged With: cashew, chocolate, coconut, dark chocolate, dates, glutenfree, miso, mulberries, naturally sweetened, no-bake, raw, sugarfree, sweet, sweets, vegan, veggie

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Hi, I'm Anna!
Welcome to The Mellow Kitchn - a heart's project of mine! In this space you find wholesome vegetarian recipes for the whole family. With my recipes I'd love to show you how easy it is to care for you and the planet's health and wellness while cooking delicious, no-fuss recipes. I love to hear from you, so if you like leave me a comment in the comment section or find me on Instagram!

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// Erdbeer Schnecken // 🇬🇧 below 👇 Die E // Erdbeer Schnecken //
🇬🇧 below 👇 
Die Erdbeerzeit ist in vollem Gange & das heißt die kleinen süßen Früchtchen finden sich bei uns zurzeit in fast jedem Essen - ob im Salat oder in diesen fluffig ein Germteigschnecken 😋
…

These past days a lot of PINK has been popping up in my feed & maybe in yours too. That’s because there’s another Color themed challenge is going on & this time the hero of the show is, you guessed it, 💗My sons favourite color. I, for one, have only started inviting pink into my life these past years. In my youth I’ve made it a religion to destain pink. Maybe because it was my mom’s color & I wanted to set myself apart. 
Nowadays the emotions pink awakes in me are a lot different. I love the coziness & playfulness it has to it & that’s what I wanted to show in this picture. 
And I gotta say, I adore how this months judge Maja from @veggie_intervention uses pinks in her photography & there couldn’t be a better person choosing the challenge winners ☺️ so, my love goes out to her & our wonderful host Mridul from @thesouthasiankitchen & of course to all the talented participants - you really set the bar high & push me to become a better photographer each time 💪
@fodory.com_ @foodartproject 
#foodartmajaproject
#foodartproject
…
#erdbeerzeit #erdbeerschnecken #backenmiterdbeeren #erdbeerliebe #erdbeerrezepte #strawberries #strawberryrecipes #mitliebegebacken #natürlichsüß #refinedsugarfree #healthydelicioussweets @deliciouslyhealthysweets #deliciouslyhealthysweets #feedfeedbaking @thefeedfeed.baking @thefeedfeed #thefeedfeed @foodartblogs @foodblogfeed
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Seit einiger Zeit beschäftige ich mich nun schon mit dem Klima Fußabdruck der Lebensmittel, die ich verwende. Und leider schneidet Schokolade da gar nicht toll ab - weitläufiger Einsatz von Pestiziden, großer Energieaufwand bei der Verarbeitung, weite Transportwege. Mal ganz abgesehen von den sozio-ökonomischen Faktoren 😳 einzige Lösung ist daher: Verzicht. Deshalb freunde ich mich gerade mit Alfarroba an - das Pulver der Johannisbrotbaum Schoten gilt nämlich als DER Ersatz für das schwarze Gold. Heimisch, anspruchslos und auch viel günstiger. Im Teig dieser Donuts hab ich mit dem Pulver experimentiert. Meinen 3-jährigen konnte ich zwar irgendwie überzeugen, aber mich selbst noch nicht ganz. Deshalb gab’s ne faire Dosis Schoko oben drüber. Ich werd’ aber auf jeden Fall dran bleiben. Und sobald ich ein Rezept hab’, dass auch wirklich schmeckt seid ihr die ersten dies erfährt 💪
…
🇬🇧 /// Carob Chocolate Donuts ///
Ever heard of carob? It’s a climate friendly cacao alternative. I used it in the batter for these baked donuts. Not 💯% convinced yet but I’ll keep going. What are you doing to reduce the impact your food choices make? 
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This is for the #foodartproject February challenge with @twiggstudios - Aimee is a master of #chiaroscuro and her play with shadows is incredible. So it didn’t come as a surprise that the hosts of @foodartproject @thesouthasiankitchen asked us to create an image highlighting the color black. And for today specifically what emotion it evokes. For me that’s sensuality and I hope you can see that in my picture 🖤 @fifbackgrounds @organized.ceramics #foodartaimeeproject 
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// Salad in the making // Jeder richtig gute Salat // Salad in the making //
Jeder richtig gute Salat braucht die perfekte Mischung 👌

1. Base Layer: Chicorée 
2. Main Act: Fenchel/Fennel
3. Supporting Act: Orangen & Grapefruit
4. Add on: Granatapfel/Pomegranate
5: Crunch: Pistazien/Pistachios 
6. Flavor boost: Minze/Mint

Noch ein süß-saures Olivenöl-Zitrus Dressing drüber & fertig is der neue Lieblingssalat 😘

#salatliebe #perfectsalad #chiccoree #fennelsalad #veganessen #eatseasonal #wintersalat #eatfresh #foodblogger #recipe #foodphotography #eathealthy #healthyrecipes #detoxfood #mymellowkitchnstories #citrus
// Rote Linsen Suppe mit Orangen // Heute bläst e // Rote Linsen Suppe mit Orangen //
Heute bläst ein eisig kalter Wind, der in Mark und Bein fährt, hier am Atlantik. Da hilft nur Suppentopf rausholen und von innen wärmen. Diesmal mit einer cremigen Linsensuppe, die Dank Ingwer und Kurkuma gleich doppelt einheizt 🙏
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Was ist dein Hilfsmittel gegen eisige Kälte? 
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A bitter cold wind is blowing at the Atlantic today and it creeps straight into my bones. There’s only one remedy. Get out the soup pot and cook up a batch of this red lentil soup. Thanks to ginger and turmeric it’s the perfect heater from the inside 🙏
…
What do you do to tackle the cold?  Let me know in the comments👇
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🎉 Porridge findest du zwar super weil gesund un 🎉 Porridge findest du zwar super weil gesund und so, aber bei dir wird er immer schleimig, langweilig oder zu fest? Ich verrate dir DAS Porridge Geheimnis 🤫 
…
Richtig guter Porridge braucht Zeit und damit einhergehend ein bisschen Geduld. Zu Beginn meiner Porridge Reise hab ich alle Zutaten einfach in einen Topf gekippt und zack, rauf auf den Herd. Heute geh’ ich’s beim Frühstück machen lieber entschleunigt an. Die Haferflocken lasse ich dafür erstmal mindestens 10 Minuten mit doppelter Menge Wasser und einer Prise Salz stehen. So lange, bis die Flocken die ganze Flüssigkeit aufgenommen haben und so richtig schön fluffig geworden sind. Das beschert mir nicht nur extra cremigen Brei, sondern ich finde es macht die Flocken auch noch bekömmlicher. 💪Erst dann geht’s auf den Herd und das mit Geduld auf niedriger Flamme und nochmal bis zu doppelter Menge Flüssigkeit. Dabei starte ich gern nochmal mit Wasser und wenn ich Lust drauf hab ersetze ich einen Teil mit Hafermilch oder ich rühr einfach einen Löffel Nussbutter hinein für extra cremigen Genuss 😋
Dann natürlich noch etwas Obst drauf - diesmal waren’s mit Honig karamellisierte Birnen - und Granatapfelkerne und Walnüsse für ein wenig Biss zwischendurch. Voilá - schon ist der Porridge keine fade Pampe mehr sondern eine himmlische Frühstücksnascherei. 😋 Probier’s doch morgen gleich mal aus
…
🇬🇧 in comments 👇
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My entry to #oursharedfoodtales “warm me up” theme hosted by @throughherkitchenwindow & @miss_blackbirdy
… 
Sharing with @vaimomatskuu for @texthursdays #texthursday 
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#mymoodymonday “with love” hosted by @slow.food.studio & @mine.table and judged by @twosisterslivinglife 
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#pinkladysnapsfeb23 @foodphotoaward @pinkladyappleuk @davidloftus 
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// Apfeltaschen // Es is schon ein bisschen her, d // Apfeltaschen //
Es is schon ein bisschen her, dass ich diese Fotos geschoßen hab. Aber selbst gebackene Apfeltaschen gehen doch irgendwie immer, oder!? 😋
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🇬🇧 I actually shot these a while back. But these homemade apple hand pies are just too good to be kept a secret 😋
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#texthursday @texthursdays #themellowkitchnathome
Ich kann nicht malen. Ehrlich gesagt hatte ich auc Ich kann nicht malen. Ehrlich gesagt hatte ich auch nie viel Spaß daran. Nicht als Kind und nicht als Erwachsener. Mein Großvater meinte immer “Malen kann man lernen”. Er war überzeugt davon, dass jeder malen kann und als leidenschaftlicher Lehrer wollte er auch mich davon überzeugen. Vergebens 😅
…
Durch’s fotografieren hab ich einen neuen Zugang zur Malerei und zu Farben bekommen. Hier gibt es tatsächlich viel, das ich bereit bin zu lernen. Mit Obst und Gemüse zu “malen” macht mir richtig viel Spaß & ist deshalb für mich das perfekte Bild, um mich hier auf IG zurück zu melden ✌️
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🇬🇧 I’m not good at drawing & frankly, I never liked to. Not when I was a kid & not today. But making pictures out of fruit & veggies is a whole other story. Here’s where I can be playful & creative 🧡 and that’s exactly what I wanna be right now. Nourishing my inner child & bringing that lightness & ease into my 2023 🤸‍♂️
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…
And for @foodartproject January challenge hosted by @thesouthasiankitchen & guest judged by the wonderful @evakosmasflores ❤️
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// What are you thankful for? // Es gibt viele Din // What are you thankful for? //
Es gibt viele Dinge für die ich dankbar bin - meine Kinder, meine Familie, meine Freiheit im Job. Trotzdem vergesse ich ab und an wie gut ich’s eigentlich habe. Geht’s dir da ähnlich?
Umso wichtiger finde ich es (vor allem an schlechten Tagen), dass ich mich immer wieder an die Kleinigkeiten erinnere die mir das Leben versüßen und für die ich dankbar bin ☺️
...
Jetzt gerade zum Beispiel für die frisch gebackenen Kürbismuffins, für die ich gerade das Rezept teste, das Engelslächeln auf dem Gesicht meines Sohnes im Schlaf, und die freien 2 Stunden weil Groß M mit Klein M beim Schwimmkurs ist 😅
...
🇬🇧There’s a lot I’m grateful for - my kids, my family, the freedom I have in my job. Despite that there are times when I tend to forget how good I’ve actually got it. Can you relate? That’s why I find it so important to actively remind me of the small things I’m thankful for ☺️
...
Right now it’s the smell of freshly baked pumpkin muffins I’m currently recipe testing, the angel-smile of my sleeping baby boy & the two free hours I’ve got to myself while Mr. M is at swim practice with little M 😅
...
#grateful #givingthanks #odetojoy #feelinggrateful #dankbarkeit #danke #porridgeliebe #beerenporridge #veganesfrühstück #veganbreakfast #porridgebowl #breakfastideas #healthybreakfast #oatsmeal #oatsforbreakfast #foodartclick_ @foodartclick_ #foodartblog @foodartblog #foodartblogs @foodartblogs #foodphotography #foodblogger #foodblog #foodstyling #hautescuisines @hautescuisines @stilllife_perfection @still_life_gallery_ #stilllife_gallery #stilllifeperfection #mymellowkitchnmoments #themellowkitchnathome
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Kürbis, Apfel & Kurkuma - Herbstlicher kann’s in einer Suppenschüssel einfach nicht aussehen! Das Rezept für diesen Klassiker mit einem besonderen Twist findest du auf meinem Blog 👇
...

http://themellowkitchn.com/recipe/2022/herbstliche-apfel-kurbissuppe-mit-kurkuma/
...
🇬🇧 Pumpkin, Apple & Turmeric - that‘s autumn in a bowl 🍁 a warming new version of a fall classic. The recipe is up on the blog 👉 Link in Profile!
...
For #autumninfoodphotochallenge hosted by @evelynmpi judged by @vegansugarspoon for @fodory.com_ 🍁
...
And for @foodphotobiteswithritu @happytummybyritumbhara judged by @allaboutthatpalate #foodphotobiteswithritu 🧡
...
#foodphotography #foodphotographyandstyling @foodartblog @foodartclick_ @foodartblogs #foodartblog #foodartclick_ #foodblogger #newrecipe #fallrecipe #pumpkinsouprecipe #kürbiscremesuppe #veganekürbiscremesuppe #veganesuppe #veganessen #veganfoodshare #veganfood #vegankochen #saisonaleküche #klimafreundlicheküche #herbstküche #autumnfood #seasonaleating #seasonalfood #gloobyfood #foodanditsseasons #themellowkitchnathome #mymellowkitchnstories
// Baked Figs with Camembert // Auch im Herbst ge // Baked Figs with Camembert // 
Auch im Herbst gehören Salate für mich einfach auf den Speiseplan. Nur dann am liebsten getoppt mit einer warmen Komponente - so wie dieser nussige Vogerlsalat mit gebackenen Camembert Feigen. Das Rezept dafür findest du ein paar Posts zurück 🤗
...
🇬🇧 Even in autumn I cannot resist to put salads on my meal plan. Just nowadays I love to add a warm component to them - like these baked camembert figs on nutty lamb lettuce. You can find the recipe a few posts back 👉
...
For #foodphotobiteswithritu hosted by @happytummybyritumbhara & judged by @allaboutthatpalate 🍁
...
#camembert #fallsalad #herbstsalat #feigen #figs #eatseasonally #seasonaleats #foodlover #healthymeals #mealplan #foodphotography #foodblogger #newrecipe #foodphotographer #hautescuisines
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