I promised you a Passover recipe in my Passover video, so here’s my favorite dessert—Turtle Vegan Cheesecake Squares. Be sure to watch the full YouTube video, plus get more recipes from Smitten Kitchen’s Deb Perelman here and read our Passover preparation hacks here.

Turtle Vegan Cheesecake Squares (Grain and Dairy-Free)

Ingredients

Crust
1/3 cup dates, pitted
1/4 cup unsweetened coconut
2/3 cup pecans (or any combo almonds/pecan/walnut)
1 tablespoon coconut oil
pinch sea salt

Filling
1 3/4 cup raw cashews (soaked first in water for 4 hours, drained)
1/3 cup coconut oil
1/3 cup raw cacao/cocoa
1/3 cup +2 tablespoons pure maple syrup or honey
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
2 tablespoons fresh lemon juice

Topping
1 tablespoon butter or ghee (use coconut oil for dairy free)
2 tablespoons pure maple syrup or honey
1 cup chopped pecans
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt

Instructions

Crust
Combine all crust ingredients in food processor until fine crumbles.
Brush tart pan (I used a 4×14 rectangle) with coconut oil and press crumble into pan evenly.
Stick in freezer to harden.

Filling
Put drained cashews with all other filling ingredients in food processor, mixing until very smooth.

Topping
Heat topping ingredients on low on stovetop until bubbling and thickened (few minutes), stirring continually.

Assemble by pouring filling into frozen crust and spreading caramel nuts over the top. Push nuts down gently into filling. Freeze for 3-4 hours until firm and ready. (Keep in freezer until serving.)

Enjoy!