These vegan and paleo-friendly cheesecake fudge bars are chock full of protein and healthy fats, pleasantly creamy without containing any dairy or soy, and super delicious to boot! Make a batch for your next party, or just to treat yourself.
Assorted seeds, dried fruits, toasted nuts, etc. for decoration
Instructions
Crust
Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.
In a small bowl, whisk together flaxseed meal and water and let sit 5 minutes to thicken. In a large bowl, whisk together flour, coconut sugar, and salt.
In another large bowl, combine almond butter, melted coconut oil, and vanilla extract until smooth. Add flaxseed meal mixture and mix thoroughly. Add flour mixture and mix until crumbly and evenly incorporated.
Pour crust mixture onto the prepared pan and spread into an even layer. Press down to make a solid base and bake until lightly golden-brown, about 10 minutes. Let cool, about 30 minutes.
Chocolate Fudge Layer
In a large bowl, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and salt until evenly combined. Add sifted cocoa powder and mix until well combined. Pour mixture over cooled crust and smooth evenly. Chill until set, about 30 minutes.
“Cheesecake” Layer
Place the raw cashews in a blender or the bowl of a food processor fitted with the blade attachment. Process until a very fine powder forms.
Scrape the bottom of the blender or food processor bowl to loosen any packed cashew powder then add melted coconut oil, maple syrup, and vanilla extract. Process until smooth.
Add zucchini and process until smooth, then add lemon juice and mix to incorporate. Pour mixture over set fudge layer and smooth evenly.
Sprinkle the top with a generous selection of décor items. Chill until set, about 1 hour or overnight.
To Serve
Remove pan from refrigerator and cut into 16 even pieces. Store and serve chilled.
