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Lavender Earl Grey Cheesecake Bars

Lilly Tryon TeaChef Level 3

These vegan cheesecake bars are rich and decadent--without the guilt! Although the tea and dates give the appearance of chocolate, the taste is Earl Grey with a hint of lavender.

1 h 16


  • Crust:
  • 1.25 cups old-fashioned rolled oats, uncooked
  • .5 cup raw cashews
  • 2.5 oz pitted dates, halved (approximately 4 Medjool dates)
  • 2 tablespoons almond milk (or nondairy milk of choice)
  • Filling:
  • 1 cup almond milk (or nondairy milk of choice), warmed and infused with 2 tsps Lavender Earl Grey tea
  • 1.25 cups raw cashews
  • 5 oz pitted dates, halved (approximately 8 Medjool dates)
  • .5 cup orange juice (fresh squeezed is best)
  • 1 Tbsp orange zest (optional, for a stronger citrus flavor)
  • 1 tsp vanilla
  • 1 Tbsp cornstarch
  • Culinary lavender (optional, for garnish)


Place oats and cashews into a food processor, and process until the texture resembles coarse flour. Add the dates and milk, and process until the mixture begins to clump together. Press evenly into an 8x8-inch baking pan. Bake for 10-12 minutes at 350F. Add filling ingredients to blender and blend until smooth. Pour onto the pre-baked crust. Bake uncovered for 20 minutes. Cook completely, then chill in refrigerator before cutting into bars. Top with lavender, if desired. Store in the refrigerator or freezer.

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