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Vegan Chai Spiced Eggnog Cheesecake Bars

Starting off Holiday sweets season with these Vegan Chai Spiced Eggnog Cheesecake Bars. Chai spiced pecan crust topped with a luscious, creamy eggnog filling. Then, topped with melted dark chocolate and pecans or whipped cream and chai spices.

Course Dessert
Keyword cheesecake, chocolate dessert, healthy treat, healthydessert, holiday, plantbased, vegan treat
Prep Time 15 minutes
Freeze Time + Soak Time 1 day
Servings 12 bars
Author Danielle

Ingredients

Crust

  • 1 cup pitted medjool dates
  • 1 ½ cups pecans
  • 1 tablespoon Whole Earth Brown Sugar Allulose Baking Blend
  • 1 tsp. chai spice blend store bought or homemade
  • ½ teaspoon cinnamon
  • Pinch salt
  • ¼ cup melted coconut oil

Filling

  • 2 cups raw cashews soaked overnight and drained
  • 1/4-1/3 cup Whole Earth allulose baking blend depeding on preferred sweetness level
  • ¾ cup plant-based eggnog
  • ¼ cup unsweetened plant-based milk
  • ½ cup unsweetened coconut cream see notes
  • ¼ cup melted coconut oil
  • 2 teaspoons vanilla
  • Pinch salt
  • ¼ tsp. cinnamon
  • ¼ tsp. freshly grated nutmeg
  • 2 tablespoons bourbon optional
  • For topping melted whipped cream/chai spices or melted chocolate/pecans

Instructions

  1. Line and grease an 8x8 baking pan.
  2. For the crust, add all of the ingredients to a food processor and blend until a sticky, wet sand-like mixture forms. Firmly press the mixture on the bottom of the prepared pan.

  3. For the filling, add all of the ingredients to a high-speed blender and blend until smooth (add 1/4 or 1/3 cup allulose baking blend, depending on your sweetness level and the sweetness of your eggnog). If not blending well, add a little more plant-based milk. Blend until a smooth, creamy, pourable batter forms. This can take 4-5 minutes for the cashews to break down and become creamy.

  4. Top crust with the filling. Freeze for at least four hours up to overnight.
  5. Cut into 12 bars. Top with whipped cream and chai spices or melted chocolate and pecans.
  6. Serve and enjoy!

Recipe Notes

You can buy unsweetened coconut cream in a can (it will say coconut cream on the can). Or you can buy full fat coconut milk and place in the fridge overnight then use the cream on top of the can).