DRAGON FRUIT CHEESECAKE BARS
5 min read
BROWNIE CRUST
- 1 Cup walnuts
- 1 1/4 cup Medjool dates
- 1 Scoop Ka'Chava ChocolatePinch of salt
DRAGONFRUIT SWIRL
- 1 Cup chopped dragonfruit
- 1/2 Cup raspberries
- 1 Tbsp maple syrup
CHEESECAKE LAYER
- 2 Cup raw cashews, soaked overnight, then drained & rinsed
- 1 Scoop Ka'Chava Vanilla
- 3/4 Cup coconut cream
- 6 Tbsp coconut oil
- 1/2 Cup maple syrup
- 1 Tsp vanilla extract
- 1 Tsp lemon zest
- Juice of 1 lemon
How to make
- Line an 8×8 inch baking sheet with parchment paper, set aside.
- Add the walnuts, dates, Ka'Chava chocolate and salt in a food processor. Pulse until it forms a dough.
- Press the dough evenly into the bottom of the pan using your hands or the back of a spoon.
- In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
- Blend the cashews, vanilla protein mix, coconut cream, coconut oil, maple syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
- Pour the cheesecake mixture into the pan, spreading evenly, then add dollops of the dragonfruit sauce on top of the cheesecake mixture.
- Using a knife, begin to make figure eights or swirls through the cheesecake layer to achieve a marble look.
- Place in the freezer for 2-4 hours to firm up.
- **Before serving, allow to thaw for 10-15 minutes for a softer texture. Store in freezer for up to 1 month.
- Enjoy it 😋
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