Grease and line the base and sides of a 23cm springform cake pan with baking paper.
2.
Whiz dates and soaking liquid in a food processor until smooth. Add almond meal, desiccated coconut, cinnamon, cacao and coconut oil, then whiz until just combined. Add cacao nibs and pulse to combine.
3.
Sprinkle the bottom of the pan with extra desiccated coconut, then add date mixture and press into a compact layer. Freeze for 20 minutes to set.
4.
For the vanilla cheesecake, whiz all the ingredients in a food processor with 1/4 cup (60ml) cold water for 4 minutes or until smooth. Pour over the base, then return to the freezer for 2 hours to set.
5.
For the strawberry cheesecake, whiz all the ingredients in a food processor for 4 minutes or until smooth. (You may need to add 1-2 tbs cold water if mixture is too thick; this will depend on the juiciness of the berries.) Pour over the vanilla layer, then return to the freezer for 3 hours to set.
6.
Remove cheesecake from the freezer 30 minutes before serving. Slice into bars using a hot knife, then garnish with cacao nibs and toasted coconut flakes to serve.

Vegan Strawberry Cheesecake Bars

Ingredients