4 heaping tablespoons agave syrup (alternatively, use maple syrup)
1 teaspoon almond extract
1½ cups pecan nuts
1 cup buckwheat flour (use the buckwheat in it's original form, not as a flour)
2 heaping tablespoons coconut oil
1 teaspoon salt
Cashew Vanilla Filling
2 cups cashew nuts (soaked in hot water for 30 mins)
1 cup agave syrup (alternatively, use maple syrup)
2 teaspoons vanilla extract
1 cup coconut milk Full fat
1 lemon juiced
Cherry Filling
2 cherries (be sure to use European Picota cherries)
3 tablespoons agave syrup (alternatively, use maple syrup)
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Feel free to use the “swap” feature and adjust brands and quantities as needed.
Method
No Bake Cherry Cheesecake Bars is a community recipe submitted by FarranWincott and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Line a loaf tin with parchment paper. Add all base ingredients to a food processor or high speed blender and blend until it forms a dough. Press evenly into loaf tin and set aside to chill in the fridge.
Blend all cashew filling ingredients together for at least 8 minutes, until super smooth and silky.
Pour into a bowl and rinse out the blender. Add most of the cherries and agave to the blender and process until smooth.
Spoon heaping tablespoons of cashew vanilla and cherry filling on to the base and swirl with a chopstick to combine. Top with remaining cherries and set aside to firm up in the freezer overnight.
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