Cheesecake bars with black sesame and cashew paste

Cheesecake bars with black sesame and cashew paste

I am a huge fan of sweets with black sesame paste! Prepared in a vegan style, the bars do not contain gluten, milk or refined sugar. Wow!

Ingredients (on 16 pieces):

On the cake:

  • 7 soft dates, seedless
  • one cube of melted coconut margarine
  • ½ cup of almond flour or plain flour
  • ½ cup of coconut flakes
  • a small pinch of salt

For black sesame paste:

  • 1 a glass of black sesame
  • 8 spoons of honey
  • two tablespoons of heated water

For cashew filling:

  • 1 a glass of raw cashews soaked in water for five hours
  • three tablespoons of maple syrup or liquid honey
  • the same amount of coconut oil, liquid
  • 1/2 vanilla sticks (or some paste or extract)
  • two tablespoons of heated water

For the top layer:

  • 200 g of dark chocolate.

Recipe:

  1. To make black sesame paste, grind black sesame seeds in a food processor, until the oil is extracted from them. Grind through 3-4 minutes, until you get a grainy paste.
  1. Add honey and water, mix for a minute, to get black, sticky, gummy paste.
  1. The result is perfect, thick consistency. Now set aside the black sesame paste for a while.
  1. Time for the cake! Clean the food processor and add all baking ingredients.
  1. Blend 6-8 times or until the large lumps of flour are gone.
  1. The base mix should look like wet coarse sand, and there should be a sticky texture on the fingers.
  1. Use the roasting pan with 2 wide strips of parchment paper (one tier, one vertical) covering the pan of all 4 pages – you can use them later to take out the baked goods. Spread the mixture tightly over the entire mold. I distributed the mixture like this, so that the filling does not stick to your hands. Put in the freezer
  1. Prepare the filling, by putting all the ingredients you need into the food processor. Grind everything through 4 minutes. until all the mixture is smooth.
  1. Powerful blender (Vitamix or Blendtec) he would grind all the pieces to a silky mass, but don't be discouraged, if you have a standard food processor like me, and also creates a pretty smooth blend, which tastes divine in ready-made bars!
  1. Take the mold out of the freezer and spread the black sesame paste on top.
  1. The next layer is a mixture of cashew nuts. Put the dough back in the freezer on 3 hours, to solidify. Just before preparing the bars, dissolve the chocolate in a saucepan with water. The water bath can support the melted chocolate a little (turn off the fire!), Thanks to this, it does not solidify when cutting the dough into small plates.
  1. Remove the skin from the baking tin, using parchment paper as a handle. Let him warm up on 2 minutes, then you can cut it on 8 strips and cut each of them in half again, just to have 16 pieces.
  1. Parchment paper should be placed under the rack in advance, so that it does not drip, and then spoon the melted chocolate over the top of the bars and put the spoon on the sides and bottom. Work fast and make sure, that the chocolate will not start to harden due to the cold bars. Freeze on 30 minutes, to grow stronger.
  1. Store the bars in an airtight container in the freezer. Warming up takes approx 5 minutes. But I like them, when the bars are slightly cold.
  1. Yummy!