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Vegan dragon fruit cheesecake bars

  • Author: Choosing Chia
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 10 large bars, 20 small bars
  • Category: Dessert
  • Cuisine: Raw

Description

A raw vegan cheesecake that is gluten-free and refined-sugar free!


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
  • 1/2 cup raspberries
  • 1 tbsp maple syrup

Cheesecake Layer

Dragonfruit swirl

  • 1 cup dragonfruit, chopped
  • 1/2 cup raspberries
  • 1 tbsp maple syrup

Instructions

  1. Line an 8×8 inch baking sheet with parchment paper, set aside.
  2. Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
  3. Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
  4. Place in the fridge while you prepare the filling.
  5. 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.
  6. Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
  7. Pour the cheesecake mixture into the pan, spreading evenly.
  8. Next, 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 until you achieve your desired marble look.
  9. Place in the freezer for 2-4 hours to firm up.
  10. Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.

Notes

*Scoop the creamy part from the top of the can of coconut milk

If you cant find dragonfruit you can substitute raspberries