No Bake Easter Egg Cheesecake Bars
Ingredients
Base
- 1 Cup Dates
- 2 Cups Pecans
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 Tbsp Cacao
Filling
- 1 1/2 Cups Cashews, soaked 8hr or overnight
- 1 Cup light coconut milk (canned)
- 1/2 Cup Maple Syrup
- 1/3 Cup melted coconut oil
- 1/4 Cup lime juice
- 2 tsp vanilla extract
- For coloring: 1 tsp of Unicorn Superfoods Blue Spirulina, 1 tsp Unicorn Superfoods Tropicana Blend, 1 tsp Unicorn Superfoods Pink Pitaya Powder
- Sprinkles to top (optional)
Preparation
Soak dates in hot water for 10 min in a small bowl. In the mean time your dates soak add rest of crust ingredients to a food processor and blend until fine, transfer to a bowl.
Once dates have soaked for 10 min drain them and remove seeds.
Add them to your food processor with one tablespoon of water and blend until creamy and smooth.
Add mixture to rest of base ingredients and use a spatula to combine until you get a "dough" consistency.
Line a baking tray with foil or baking paper. Add base dough and spread into an even flat layer pressing it with a spatula.
Place in freezer in the meantime you prepare your filling.
Drain your cashews and add them to a high speed blender with the coconut milk, maple syrup, lime juice, coconut oil & vanilla. Blend until smooth.
Separate cashew filling into 3 bowls, then add 1 tbsp of tropicana blend (can substitute by turmeric) and mix. Repeat with Blue Spirulina and Pink Pitaya for the purple layer and pink pitaya for the pink layer. Mix until all coloring is dissolved and you have a uniform color.
Remove base from freezer and add half of the cashew mixture to your baking tray. With a spoon add doll pops of the each coloured batter randomly on top of the base.
Swirl around using a tooth pick to create a marble effect to gently combine colours. Place back in the freezer and let set for at least 3 hours.
Once it has set remove from freezer and allow to chill for 10 min & cut into squares. Enjoy!
