Lactose-free vegan bars

A bar for everyone who doesn't eat dairy products
In fact, there are many recipes for vegan frosted cheesecakes. You can use millet, tofu, fermented nuts, and many other things. This recipe of mine is one possible one.

Cook it, try it as you like and already experiment with the ingredients yourself.
Why am I cooking with erythritol in this recipe?

First of all, it suits my taste. Second, erythritol has almost zero glycemic and insulin indices, and zero calories.
Our cheesecakes are a pretty fatty dessert. But I think a healthy fat bomb is a good thing, but a fat bomb with sugar is not

Also, it's cool that the lactose-free cheesecakes on erythritol are also suitable for those on a keto or lchf diet.
Ingredients for 8 bars 50 g each

50 g of coconut oil

100g of coconut or cashew urbechee

80 ml low fat plant based milk

40 g erythritol/syrup/other sweetener

20 g vegan protein or milk powder

20g coconut flour

Extra lemon zest if desired


Ingredients for the frosting:

100g dark chocolate

20 ml vegetable or flavorless
coconut oil
Combine the milk, sweetener, vanilla and coconut oil in a saucepan and place over medium heat. Stirring the liquid ingredients, bring the mixture almost to a boil and remove from the heat.

In a separate bowl combine the urbache, vegetable protein and coconut flour.

Coconut flour absorbs a lot of moisture and gives "curd" particles. Protein or milk powder also absorbs liquid and enriches our "curd" with protein. Choose a protein that you like, it can be rice protein, soy protein, pea protein or different blends.

You can also use milk powder, coconut milk, rice milk, soy milk, or oat milk.

Add the liquid from the saucepan to the mixture of urbache, coconut flour and protein, and beat the mixture with an immersion blender for a few minutes.
You should have a fairly thick, glossy mass.

No, you can't skip the step with the immersion blender.

Pour the mass into a mold and leave it in the fridge for 4-6 hours, or overnight.
You can use silicone molds, as well as square molds. I have a homemade square mold made from a cardboard lid from a candy box.

Before glazing the cheesecakes, put the mold in the freezer for an hour, and then take it out and cut it into portions.

Melt the chocolate. You can do this with a water bath or in the microwave.

In the microwave, melt the chocolate in a plastic bowl in pulses of 5-10 seconds and stir well each time.
If you melt the chocolate in a water bath, remember that the water in a saucepan must not boil and reach the bottom of the container with the chocolate.

When the chocolate is melted, add the vegetable oil or coconut oil and mix well. We do this so that the frosting is more fluid and delicate.
Such frosting will not lay a thick layer detract from the taste of the cheesecake.

Pour the chocolate into a tall glass.

Stab the cheesecake with a knife on one side and dip it into the glass so that it is completely covered with chocolate.

Remove from the glass, wait for the excess chocolate to drain, and transfer the cheesecake to parchment.

Decorate the cheesecakes as desired.