VEGAN DRAGON FRUIT CHEESECAKE BARS

INGREDIENTS

BROWNIE BASE

  • 1 cup walnuts
  • 1 1/4 cup Medjool dates
  • 1/4 cup cocoa powder
  • pinch of salt

DRAGONFRUIT SWIRL

  • 1 cup chopped dragonfruit
  • half cup raspberries
  • 1 tbsp maple syrup

CHEESECAKE LAYER

  • 2 cup raw cashews, soaked overnight, then drained & rinsed
  • 3/four cup coconut cream* (see be aware)
  • 6 tbsp coconut oil
  • 1/2 cup brown rice syrup
  • 1 tsp vanilla extract
  • juice of one lemon
  • 1 tsp lemon zest

DRAGONFRUIT SWIRL

  • 1 cup dragonfruit, chopped
  • half of cup raspberries
  • 1 tbsp maple syrup

INSTRUCTIONS

  1. Line an eight×8 inch baking sheet with parchment paper, set apart.
  2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
  3. Using your hands or the back of a huge spoon, press the dough flippantly into the bottom of the pan.
  4. Place in the refrigerator whilst you put together the filling.
  5. In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for two-three mins. Reduce heat to low and permit to simmer for 5 minutes until the fruit breaks down into a syrup. Set apart.
  6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together inside the meals processor till clean.
  7. Pour the cheesecake mixture into the pan, spreading lightly.
  8. Next, add dollops of the dragonfruit sauce on pinnacle of the cheesecake mixture. Using a knife, start to make “determine eights” or swirls through the cheesecake layer till you gain your preferred marble appearance.
  9. Place inside the freezer for two-four hours to company up.
  10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

NOTES