Megan Marlow’s Acai Vegan Cheesecake Bars

Yes it’s true, acai bowls and smoothies are not the only thing you can make with Tambor Acai. Thanks to Chef Megan Marlow, you’ve got your next dessert mapped out. You may remember her from the last recipe she shared with us, Blueberry Acai Chia Jam. It’s no wonder she’s Jillian Michaels’ personal plant based chef; she’s dang good at this recipe stuff. These Acai Vegan Cheesecake Bars are not only delicious, they’re also raw and gluten-free! Thank you Megan!

Enjoy her recipe, below!

Megan Marlow’s Acai Vegan Cheesecake Bars

CRUST
1 c gluten-free whole rolled oats
1/2 c dates
1/4 c almond meal
1/2 tsp vanilla extract
1/8 tsp coarse ground sea salt

FILLING
2 c raw cashews
4 packets Tambor Acai
1/2 c coconut cream
1/4 c raw agave
1/4 c + 3 Tbsp lemon juice
1 tsp vanilla extract
1/2 tsp + 1 small pinch coarse ground sea salt

DIRECTIONS
Soak cashews overnight or cover with hot water and let sit for 30-60 min prior to blending.

Combine all crust ingredients in a food processor and blend/pulse until will combined and crumbly texture has formed. Line an 8×8 baking dish with parchment paper (allowing parchment paper to hang over the edge). Press crust mixture into the bottom of the baking dish.

Drain and rinse cashews. Combine all filling ingredients in a high-speed blender. Blend until smooth. Pour filling mixture on top of crust. Place pan in the freezer overnight. Remove from freezer, let sit 1-2 hours. Pulling up on the parchment paper, remove the cheesecake and place on a cutting board. Cut into bars and place in refrigerator (or alternatively back into freezer for longer keeping). Enjoy!