Dessert Bars - Dairy Free

Dairy Free| Dessert| Gluten Free
April 01, 2026•2 min read

Ingredients

Chocolate Pecan Crust

  • 1 1/2 cups pecan halves

  • 3 tablespoons cacao powder

  • 2 tablespoons maple syrup

  • 2 tablespoons melted coconut oil

  • 1/8 teaspoon fine sea salt

Filling

  • 1 1/2 cups raw cashews

  • 1 cup zucchini , peeled and diced

  • 1 tablespoon lemon juice

  • 2 tablespoons melted coconut oil

  • 1/4 cup maple syrup , at room temperature

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon fine sea salt

Chocolate Topping

  • 2 tablespoons cocoa

  • 2 tablespoons maple syrup , at room temperature

  • 2 tablespoons melted coconut oil

Instructions

Crust

  1. Add the pecans and cacao powder in a large food processor. Process briefly, until the pecans are crumbly. Add in the maple syrup, coconut oil, and salt, and process again until the mixture sticks together.

  2. Lightly grease an 8-inch square pan with oil, then press a piece of parchment paper into the bottom. The oil will hold the parchment paper in place. Transfer the crust into the lined pan, then press it evenly into the bottom. Place the pan in the freezer to set while you make the next layer.

Cheesecake Filling

  1. To make the cheesecake filling, add the cashews, zucchini, lemon juice, coconut oil, maple syrup, vanilla and salt to a blender. Blend until very smooth and creamy. If you need help blending this smoothly, add 1 to 2 tbsp of water, until it's blending better.

  2. Remove the pan from the freezer, and pour the cheesecake filling on top. Smooth with a spatula, and set aside on the counter while you prepare the final topping.

Chocolate Topping

  1. Combine the cacao powder, maple syrup, and melted coconut oil in a small bowl. Whisk well until it's evenly mixed, then use a spoon to drizzle the chocolate topping over the cheesecake layer in 4 lines. Drag a knife through the lines, back and forth, creating a swirled pattern. Move quickly, as the chocolate will harden if you are working in a cold kitchen, and will be more difficult to swirl.

  2. Freeze until the cheesecake is firm to the touch in the center, about 4 hours. Slice into 16 small bars, then serve chilled. Keep these stored in an airtight container in the freezer for the best texture. They keep well for up to 3 months.

Recipe and photo credit: https://detoxinista.com/raw-chocolate-swirl-cheesecake-bars/

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