‌

Vegan Berry Granola Cheesecake Bars

Name: Vegan Berry Granola Cheesecake Bars
Ingredients: 2/3 cup almond meal; 1/3 cup coconut flour; 2 tablespoons coconut oil; 2 tablespoons rice malt syrup; 1 cup cashews; 100g frozen blueberries; 1/2 cup coconut cream or milk; 30ml coconut oil; 1 teaspoon vanilla extract; 1/3 cup natural sweetener; Juice of 1 lemon; 1/4 teaspoon salt; 3/4 cup quick oats; 1 tablespoon coconut oil; 1 tablespoon maple or date syrup

Freezer-friendlyMake-aheadVeganVegetarianCandy and FudgeCookieDessertsPieNo Bake DessertsFreezer friendlyGluten FreeHealthyDairy-freeOatsHalalBlenderNuts

‌

Susprofoods Protein Bar

108 recipes

Ingredients

Base

2/3 cup almond meal
1/3 cup coconut flour
2 tablespoons coconut oil
2 tablespoons rice malt syrup

Filling

1 cup cashews
100g frozen blueberries
1/2 cup coconut cream or milk
30ml coconut oil
1 teaspoon vanilla extract
1/3 cup natural sweetener
Juice of 1 lemon
1/4 teaspoon salt

Granola

3/4 cup quick oats
1 tablespoon coconut oil
1 tablespoon maple or date syrup

Preparation

Soak the cashews in boiling water for 30 minutes or overnight, then rinse and drain.
Mix the base ingredients in a bowl and press into a lined tin or silicon moulds.
Blend the filling ingredients in a blender until smooth and spoon over the base, then place in the freezer while preparing the granola.
Stir the granola ingredients in a fry pan over medium heat for 5 minutes, then spoon over the filling and press down lightly.
Chill the cheesecake overnight in the freezer, and it can be stored in the freezer and thawed for a few minutes before consuming.

Share recipe