DRAGON FRUIT CHEESECAKE BARS

Ingredients

BROWNIE CRUST
1 Cup walnuts
1 1/4 cup Medjool dates
1 Scoop Ka'Chava Chocolate
Pinch 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

Instructions

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 😋