Pitaya and Spirulina Cheesecake Bars
Ingredients
Crust
- 3/4 cup pecans
- 3/4 cup walnuts
- 1/4 cup + 2 tbsp coconut flakes
- 1 tbsp hemp seeds
- 1 tsp vanilla
- 1 1/2 tsp coconut oil
- 3 medjool dates
- optional: 2 tbsp dried mulberries
- pinch sea salt
Spirulina layer
- 1 1/2 cups raw cashew pieces
- 3 tbsp lemon juice
- 2 tsp vanilla extract or paste
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- pinch of sea salt
- 1 tsp spirulina
- 2/3 cup fresh or frozen pineapple
- 1/3 cup fresh or frozen mango
Pitaya layer
- 1 1/2 cups raw cashew pieces
- 3 tbsp lemon juice
- 2 tsp vanilla extract or paste
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- pinch of sea salt
- 2/3 cup fresh or frozen raspberries
- 1 packet of pitaya plus thawed
Preparation
Soak 3 medjool dates in warm water for 10-15 minutes to soften.
Soak 1 1/2 cups raw cashew pieces for the spirulina layer and another 1 1/2 cups for the pitaya layer in water for 2 hours.
For the crust: Pulse all crust ingredients together until mixture is crumbly, well mixed, and sticks together. Press into a parchment-lined 8x8 or 9x9 pan and chill in the freezer for at least one hour.
For the spirulina layer: Blend all spirulina layer ingredients in a high-speed blender, adding a little non-dairy milk as needed until smooth and creamy.
For the pitaya layer: Blend all pitaya layer ingredients similarly until smooth and creamy.
Layer the colors as desired. Place in the freezer for 1-2 hours, then add the other color layer.
Let the cheesecake set in the freezer for 2-8 hours.
Remove from freezer, let warm to room temperature for 10-15 minutes, then slice and serve plain or with toppings like pitaya raspberry sauce.
Store any leftovers in an airtight container in the freezer.