Coconut Acai Cheesecake Bars

Colleen Forton
@colleenshealthylife
Total
40min
Prep
30min

Base Ingredients

  • 3/4 cup walnuts
  • 1 cup medjool dates, pitted
  • 1/2 cup gluten free rolled oats

Filling Ingredients

  • 2 scoops Coconut Acai Ka'Chava
  • 2 cups raw cashews, soaked in boiling water for 10 min, then drained
  • 3/4 cup coconut cream, from 1 can, shaken
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • Juice from 1 lemon

How to make

  1. Line an 8x8 baking dish with parchment paper
  2. Blend all the base ingredients together in a food processor, until a sticky dough texture is achieved
  3. Press down in the pan, then into the fridge
  4. Make the cheesecake layer by blending all ingredients together until smooth, scraping the sides as needed, then pour over top base
  5. Add blueberries and syrup to a saucepan and cook over medium heat 5-10 minutes until thick, stirring every minute or two
  6. Add dollops of your blueberry compote to the cheesecake, and use a toothpick to swirl for that marbled effect
  7. Cover with plastic wrap and foil, and Freeze at least 4 hours, or overnight
  8. Slice while frozen, then allow to thaw under slightly under refrigeration for an hour or room temp 15min and enjoy!