Kiwi Citrus Bars

Spray coconut oil into a standard sized loaf pan and place parchment paper inside. Place Almonds, medjool dates, coconut oil and sea salt into food processor and pulse till combined. Add in Rawcology granola and pulse till incorporated. Press mixture into a loaf pan and put in freezer while you prepare filling

For the filling: 2 cups raw cashews soaked, 3/4 coconut cream, 1/2 cup lemon and lime juice freshly squeezed, 1 tsp vanilla, 1/2 cup maple syrup, pinch sea salt, 1 tsp spirulina, 1 tbsp grated ginger, 4 green kiwis.

Rinse cashews and place into a high speed blender

Add coconut cream, lemon and lime juice, vanilla, maple syrup and sea salt

Blend on high until smooth and creamy

Transfer 1/2 of the filling to a bowl and for the time being

Remove crust from freezer and pour 1/2 the creamy filling on top of crust

Place back in freezer

Place the remainder of the filling back into same blender and add grated ginger, spirulina, and 2 kiwis

Blend again until until smooth

Once the first creamy layer has firmed up, pour the last layer on top

Smooth out any edges

Place back in the freezer and let it rest for 10 minutes before you add sliced kiwis

Thinly slice remaining 2 kiwis and place on top of your cheesecake

Place back in the freezer until you are ready to serve

Once ready to serve, remove from freezer for 30 minutes to soften up

Lift cheesecake out of loaf tin and place on cutting board

With a hot sharp knife, cut into bars

Store remainder in freezer if there are any left