Cocoa Cheesecake Tea Bars
These irresistible cocoa cheesecake tea bars are dairy-free, gluten-free & vegan, & don’t contain any refined sugar either, but you’d never know it. Created by the wonderfully talented pastry Chef Cathryn Kissinger, these tasty treats are loaded with protein and antioxidants, and are a crowd pleaser regardless of whether you’re making them for guests with dietary sensitivities or not. Serve for special occasions or whenever you want a treat.
The recipe features our iconic SOUR CHERRY TEA but you can try experimenting with other of your fave Silk Road Teas – they are delicious with fruity or spicy teas as well as classic IMPERIAL EARL GREY.
Cathryn has worked in Victoria as a pastry chef for the past 15 years. Her dessert palette is sophisticated and not overly sweet, which is an influence from when she lived in Japan. She learned the foundations of French pastry while attending pastry school in New York City. She enjoys testing new recipes and learning new techniques which help feed her passion for all things pastry.
SILK ROAD is pleased to be a supporter of the scholarship initiative and our owner and Tea Master, Daniela Cubelic is also a proud member of Les Dames d’Escoffier as well. Les Dames d’Escoffier provide leadership, educational opportunities and philanthropic events in the beverage, hospitality, and culinary fields.
COCOA CHEESECAKE TEA BARS
by Cathryn Kissinger
dairy-free, gluten-free and vegan
Base Ingredients:
- 1 cup or 110 grams pecan meal
- 8 dates
- 1/2 cup or 60 grams cocoa powder
- 1 TBS or 5 grams vanilla extract
Directions:
1. Prepare an 8”x 8” baking pan. Lightly oil and line the pan with parchment paper.
2. Add all of the above ingredients into a food processor.
3. Pulse until the mixture comes together in a loose ball.
4. If the mixture is a little dry, add 1 tsp of vanilla extract.
5. Press into the bottom of the prepared baking pan.
6. Set aside.
Cheesecake Filling Ingredients:
- 2 cups or 290 grams raw cashews that have been soaked in water overnight in the fridge.
- 1/2 cup or 110 grams melted cocoa butter
- 1/2 cup or 160 grams maple syrup
- 1/2 cup or 125 grams hot water
- 1/2 cup or 60 grams cocoa powder
- 3 TBS or 20 grams ground SOUR CHERRY or IMPERIAL EARL GREY TEA (this can be done in a spice grinder)
Directions:
1. Drain the cashews and set them aside.
2. Place the cashews, and hot water in a food processor. A powerful blender will give a smoother consistency. Process until smooth.
3. Add the rest of the ingredients. Process again.
4. Spread the cheesecake on top of the base.
5. Refrigerate for 4 hours or until firm.
To serve:
Run a knife around the edges of the pan to release the cheesecake. Cut into bars.
Bring to room temperature and serve with fresh berries.
~ makes 12 dessert portions