Black Sesame Raw Cashew "Cheesecake" Bars

By

32 likes 17 klips

I'm a big fan black sesame paste in desserts! These bars are decadent yet vegan, gluten free, dairy free & refined sugar free. What!

W1dO67pNGV Kitchenbowl
Prep Time

45 min

PT45M
Cook Time

--

PT0S
Wait Time

3 hr

PT3H PT3H45M
Black Sesame Raw Cashew "Cheesecake" Bars

Ingredients

Makes 16
16 servings Makes

Instructions

Step 1

To make the black sesame paste, blend the black sesame seeds in food processor until the seeds have secreted their oils, and it has become a grainy paste, about 3-4 minutes.

To make the black sesame paste, blend the black sesame seeds in food processor until the seeds have secreted their oils, and it has become a grainy paste, about 3-4 minutes.

Step 2

Add the honey and water, blend again a minute more to get a black sticky tar-like paste.

Add the honey and water, blend again a minute more to get a black sticky tar-like paste.

Step 3

This here is the good stuff. Set the black sesame paste aside for now.

This here is the good stuff. Set the black sesame paste aside for now.

Step 4

Make the crust. Clean the food processor and add in all of the crust ingredients.

Make the crust. Clean the food processor and add in all of the crust ingredients.

Step 5

Pulse 6-8 times or until you can no longer see any large lumps of dates.


Step 6

The crust mixture should look like wet coarse sand and feel tacky between your fingers.

The crust mixture should look like wet coarse sand and feel tacky between your fingers.

Step 7

Line loaf pan (approx 10"x 5") with 2 strips of parchment paper (one horizontal, one vertical) ensuring it overhangs all 4 sides - you will use them to lift the cake out later. Firmly press crust mixture onto bottom. I temporarily flip down a parchment paper so it doesn't stick to my hand. Freeze.

Line loaf pan (approx 10"x 5") with 2 strips of parchment paper (one horizontal, one vertical) ensuring it overhangs all 4 sides - you will use them to lift the cake out later. Firmly press crust mixture onto bottom. I temporarily flip down a parchment paper so it doesn't stick to my hand. Freeze.

Step 8

Prepare the filling by placing all the filling ingredients into food processor. Blend for 4 minutes or until mixture is very smooth.

Prepare the filling by placing all the filling ingredients into food processor. Blend for 4 minutes or until mixture is very smooth.

Step 9

A high power blender (vitamix or blendtec) would yield a silkier consistency but don't be discouraged, a standard food processor like mine will still give a very smooth mixture that tastes divine in the finished bars!

A high power blender (vitamix or blendtec) would yield a silkier consistency but don't be discouraged, a standard food processor like mine will still give a very smooth mixture that tastes divine in the finished bars!

Step 10

Take the pan out of the freezer and spread the black sesame paste over the crust layer.

Take the pan out of the freezer and spread the black sesame paste over the crust layer.

Step 11

Next, layer on the cashew mixture over that. Return loaf pan to the freezer for 3 hours to harden. Just before bars are ready, melt chocolate over a double boiler. Keep it over the ambient heat of the pot (OFF the heat!) so it doesn't stiffen up while you cut the bars.

Next, layer on the cashew mixture over that. Return loaf pan to the freezer for 3 hours to harden. Just before bars are ready, melt chocolate over a double boiler. Keep it over the ambient heat of the pot (OFF the heat!) so it doesn't stiffen up while you cut the bars.

Step 12

Lift cake out of the loaf pan using the parchment paper as handles. Thaw 2 minutes and cut into 8 bars and again down the middle of each bar so now you have 16 pieces each approx 1" x 2.5".

Lift cake out of the loaf pan using the parchment paper as handles. Thaw 2 minutes and cut into 8 bars and again down the middle of each bar so now you have 16 pieces each approx 1" x 2.5".

Step 13

With the bars on wire rack over parchment to catch drippings, coat with melted chocolate using a spoon covering the top and pushing the chocolate down the sides with the back of the spoon. You need to work fairly quickly before the chocolate begins to harden from the cold bars. Freeze 30 min to set.

With the bars on wire rack over parchment to catch drippings, coat with melted chocolate using a spoon covering the top and pushing the chocolate down the sides with the back of the spoon. You need to work fairly quickly before the chocolate begins to harden from the cold bars. Freeze 30 min to set.

Step 14

Store in an airtight container in the freezer. To serve, thaw about 5 min. I like them best still a bit cold. Enjoy! Xx

Store in an airtight container in the freezer. To serve, thaw about 5 min. I like them best still a bit cold.  Enjoy! Xx

Step 15

Nom!

Nom!

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Black Sesame Raw Cashew "Cheesecake" Bars

Black Sesame Raw Cashew "Cheesecake" Bars

By saltnpepperhere

I'm a big fan black sesame paste in desserts! These bars are decadent yet vegan, gluten free, dairy free & refined sugar free. What!

Prep Time

45 min

Cook Time

--

Wait Time

3 hr

Ingredients

Makes 16

Instructions

To make the black sesame paste, blend the black sesame seeds in food processor until the seeds have secreted their oils, and it has become a grainy paste, about 3-4 minutes.

Step 1

To make the black sesame paste, blend the black sesame seeds in food processor until the seeds have secreted their oils, and it has become a grainy paste, about 3-4 minutes.

Add the honey and water, blend again a minute more to get a black sticky tar-like paste.

Step 2

Add the honey and water, blend again a minute more to get a black sticky tar-like paste.

This here is the good stuff. Set the black sesame paste aside for now.

Step 3

This here is the good stuff. Set the black sesame paste aside for now.

Make the crust. Clean the food processor and add in all of the crust ingredients.

Step 4

Make the crust. Clean the food processor and add in all of the crust ingredients.

Pulse 6-8 times or until you can no longer see any large lumps of dates.

Step 5

Pulse 6-8 times or until you can no longer see any large lumps of dates.

The crust mixture should look like wet coarse sand and feel tacky between your fingers.

Step 6

The crust mixture should look like wet coarse sand and feel tacky between your fingers.

Line loaf pan (approx 10"x 5") with 2 strips of parchment paper (one horizontal, one vertical) ensuring it overhangs all 4 sides - you will use them to lift the cake out later. Firmly press crust mixture onto bottom. I temporarily flip down a parchment paper so it doesn't stick to my hand. Freeze.

Step 7

Line loaf pan (approx 10"x 5") with 2 strips of parchment paper (one horizontal, one vertical) ensuring it overhangs all 4 sides - you will use them to lift the cake out later. Firmly press crust mixture onto bottom. I temporarily flip down a parchment paper so it doesn't stick to my hand. Freeze.

Prepare the filling by placing all the filling ingredients into food processor. Blend for 4 minutes or until mixture is very smooth.

Step 8

Prepare the filling by placing all the filling ingredients into food processor. Blend for 4 minutes or until mixture is very smooth.

A high power blender (vitamix or blendtec) would yield a silkier consistency but don't be discouraged, a standard food processor like mine will still give a very smooth mixture that tastes divine in the finished bars!

Step 9

A high power blender (vitamix or blendtec) would yield a silkier consistency but don't be discouraged, a standard food processor like mine will still give a very smooth mixture that tastes divine in the finished bars!

Take the pan out of the freezer and spread the black sesame paste over the crust layer.

Step 10

Take the pan out of the freezer and spread the black sesame paste over the crust layer.

Next, layer on the cashew mixture over that. Return loaf pan to the freezer for 3 hours to harden. Just before bars are ready, melt chocolate over a double boiler. Keep it over the ambient heat of the pot (OFF the heat!) so it doesn't stiffen up while you cut the bars.

Step 11

Next, layer on the cashew mixture over that. Return loaf pan to the freezer for 3 hours to harden. Just before bars are ready, melt chocolate over a double boiler. Keep it over the ambient heat of the pot (OFF the heat!) so it doesn't stiffen up while you cut the bars.

Lift cake out of the loaf pan using the parchment paper as handles. Thaw 2 minutes and cut into 8 bars and again down the middle of each bar so now you have 16 pieces each approx 1" x 2.5".

Step 12

Lift cake out of the loaf pan using the parchment paper as handles. Thaw 2 minutes and cut into 8 bars and again down the middle of each bar so now you have 16 pieces each approx 1" x 2.5".

With the bars on wire rack over parchment to catch drippings, coat with melted chocolate using a spoon covering the top and pushing the chocolate down the sides with the back of the spoon. You need to work fairly quickly before the chocolate begins to harden from the cold bars. Freeze 30 min to set.

Step 13

With the bars on wire rack over parchment to catch drippings, coat with melted chocolate using a spoon covering the top and pushing the chocolate down the sides with the back of the spoon. You need to work fairly quickly before the chocolate begins to harden from the cold bars. Freeze 30 min to set.

Store in an airtight container in the freezer. To serve, thaw about 5 min. I like them best still a bit cold.  Enjoy! Xx

Step 14

Store in an airtight container in the freezer. To serve, thaw about 5 min. I like them best still a bit cold. Enjoy! Xx

Nom!

Step 15

Nom!

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