Curated and considered for the modern primal life

Paleo Cashew Cheesecake Bars

Posted on July 23, 2017 by Alyssa Cassidy

Paleo Cashew Cheesecake Bars

I've been dreaming these up for months now, and just finally got around to jumping in to trying them out. I've seen raw vegan, paleo friendly cheesecakes for years online ( like these via minimalistbaker, tasty-yummies, theroastedroot) and figured this method would be the way to go. 

I wanted to do something for my crust, however, than the average date/nut combo many of these cheesecake recipes call for. For mine I decided to use this delicious granola cereal we sell, No-Grain-Ola to add a little more flavor, and chew to the crust. This granola actually has carrots, prunes, coconut, almonds, and salt as it's only ingredients, so you don't have to worry about extra sweetness. 

After creating the cashew filling, I realized the fresh blackberries I had in the fridge would be the perfect addition to some, so feel free to spruce these up with anything you have on hand. 

Here's how to make it

You'll need:

A silicon candy mold, or small muffin tin

For filling:

1.5 Cups raw cashews (soaked in water for 1 hour)

1/4 Cup coconut cream (the solids from a can of coconut milk)

1-3 Tbsp honey, to taste

2 Tbsp water

1 Tbsp coconut oil

Optional: handful of berries, more honey

For crust:

10 small-med pitted dates (soaked in water for 1 hour)

2/3 Cup NoGRAINola or granola of choice


Begin by adding the granola to a food processor, and chopping into a course grind. 

Add to a small bowl.

Pulse the soaked dates in a food processor after draining from the water, and chop into fine pieces, almost a paste.

Mix the granola and date together to form somewhat of a dough. 

Divide the mixture into 6 or 8 even scoops and press into a flat layer in your mold. This will be the crust.


Add cashews to a blender with 1/4 cup coconut cream, 2 Tbsp water, and blend. Add some lemon juice here to give yours the tang of a cheesecake. Omit if desired. Blend until a thick but creamy consistency is achieved, then scoop into a small bowl. 

Melt 1 Tbsp coconut oil over low heat then add to the mixture. Stir well. 

Add honey, 1 Tbsp at a time, until desired sweetness is achieved. Pour evenly into the molds over the crust layer. I used about 2 Tbsp per bar for the 6 mold I have. I poured the rest into candy molds, to make bites of "just the filling."

If you want to add berries, take a handful and place in a small pan over medium heat. Add a few Tbsp water and a drizzle of honey and bring to a boil. As the berries soften, mush with a fork, keeping the heat high to turn the water, honey, berry juice mixture into a gel. Strain out berries and reduce the liquid until somewhat thick, drizzle over the cashew filling, and stir to combine. 

Freeze for an 2-3 hours, carefully pop out of the molds, and serve. Refrigerate or freeze when not eating. 


Posted in cake, cashew, cheesecake, coconut, dessert, glutenfree, paleo, primal, raw, recipe



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