How To Make Chocolate Mint Cheesecake Bars

Satisfy your sweet tooth with the help of Lazarus Naturals ambassador, natural food chef, superfood expert, and bestselling author Julie Morris. These special calorie-reduced, full-spectrum CBD cheesecake bars will satisfy cravings for a sweet treat in the healthiest of ways. This recipe uses delicious ingredients and our Chocolate Mint CBD Tincture.

Chocolate Mint Cheesecake Bars

By Julie Morris, @superfoodjules

*Makes 16 bars

For the crust:

• 1 cup raw pecans
• 8 large Medjool dates, pitted
• 3 tablespoons cacao powder
• ¼ teaspoon sea salt

For the cheesecake:

• 4½ tablespoons agar flakes
• 1½ cups water
• 2 cups raw cashews, soaked in water for 6 hours or overnight, and drained
• 1/3 cup fresh lemon juice
• ¼ cup unsweetened almond milk
• 8 ml Lazarus Naturals Chocolate Mint Flavored High Potency Full Spectrum CBD Tincture*
• 2/3 cup maple syrup, or sugar-free syrup substitute
• ¼ teaspoon mint extract
• 1 tablespoon vanilla extract
• ¼ teaspoon sea salt
• 12 drops liquid chlorophyll (optional, for color)

For the chocolate drizzle:

• 1/3 cup dark chocolate chips (sugar-free if possible)
• 1 tablespoon coconut oil
• Line an 8x8 inch pan with a long strip of wax paper, folding the excess over the two horizontal sides to create flaps for easy removal

To make the crust:

Add the pecans, dates, cacao powder, and salt to a food processor. Process until the nuts are finely ground down, and a dark brown crumble has formed that sticks together easily when pinched. Transfer the mixture into the bottom of the prepared pan and press very firmly into the bottom of the pan to form an even, flat crust.

To make the cheesecake:

In a small pot, combine the agar flakes with the 1½ cup water, and let them soak for a minimum of 10 minutes.

While the agar is soaking, add the cashews to a blender, along with the lemon juice, almond milk, Lazarus Naturals Chocolate Mint Flavored High Potency Full Spectrum CBD Tincture, maple syrup, mint extract, vanilla extract, salt, and liquid chlorophyll (if using). Blend the ingredients into a thick, smooth cream. Keep the mixture in the blender.

Bring pot with the water and the soaked agar to a boil over medium heat. Reduce the heat to low and simmer for 5-6 minutes until agar has thickened slightly. Remove the pot from the heat and, working quickly, pour the agar into the blender with the cream. Immediately begin blending and process until completely combined, about 30 seconds. Pour the mixture into the prepared pan over the crust, and lightly jiggle the pan or use the back of a spoon to even-out the top surface. Refrigerate for 1 hour to allow the cheesecake to solidify.

Once the cheesecake has set, remove it from the pan (using the paper flaps to lift it out), and cut it into 16 squares. Transfer squares to a plate.

To make the chocolate drizzle:

Use a double boiler to melt the chocolate chips and coconut oil, whisking together until smooth. Drizzle the molten chocolate on top of the squares and return them to the refrigerator for a few minutes to allow the chocolate to harden.

Cheesecake bars can be served refrigerated or at room temperature. Refrigerated and covered, they will last for up to 5 days.

*Each serving (1 cheesecake bar) contains approximately .5ml Full Spectrum CBD Tincture or 25mg CBD.