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theveganharmony

Vegan raspberry cheesecake bars

Refreshing triple layered summer bars.
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Ingredients Method

Ingredients
  

Crust
  • 250 g half white flour
  • 1 teaspoon baking powder
  • 20 g coconut oil
  • 10 g maple syrup
  • 90 ml cold water
  • 40 g soya yoghurt
  • a pinch of salt
Raspberry filling
  • 400 g raspberries
  • 20 g corn starch
  • 20 g maple syrup
Cheesecake cream
  • 250 g tofu
  • 175 g soya yoghurt
  • 40 g maple syrup
  • 10 ml lemon juice juice of 1/2 of lemon
  • 1 teaspoon vanilla extract
  • 15 g corn starch

Method
 

Crust
  1. Mix flour, baking powder and salt.
  2. Add coconut oil, maple syrup, soya yoghurt and mix it a bit.
  3. Then add cold water and mix and knead until you get a smooth dough.
  4. Cover it and put it in the fridge for at least 30 minutes.
  5. Then roll it out, put in a pan and make a few holes with a fork.
  6. Bake the crust on 180°C for around 10 minut and after that add other two layers.
Raspberry filling
  1. Put raspberries and maple syrup in a pan and slowly bring to a boil. Stir from time to time so it doesn't stick to the bottom of the pan.
  2. When it starts boiling, add corn starch mixed with a little bit of water and stir all the time, so there won't be any lumps.
  3. Cook for around 5 minutes and stir a few times.
  4. Then pour it on previously baked crust and spread evenly.
Cheesecake cream
  1. For cheesecake cream put all of the ingredients in a blender and blend until you get a smooth cream.
  2. Carefully spread it on top of raspberry cream and bake it for 45 minutes on 180°C.
  3. Let it cool down and then cut into bars. If you want, you can sprinkle some powdered sugar on top.