Vegan Strawberry Dragonfruit Cheesecake Bars
Print RecipeIngredients
- Crust:
- 1 cup of your favorite granola
- 2 tbsp coconut oil, melted
- Filling:
- 1 cup raw cashews, soaked in warm water for 4 hours
- 1/2 cup coconut cream
- 1.5 tbsp cornstarch
- 5-6 strawberries (more if you like the flavor stronger)
- 1/4 cup coconut sugar
- pinch of salt
- Half of a pitaya smoothie packet, thawed
Instructions
1
Pulse the crust ingredients together and press in a parchment-lined bread pan, just covering the bottom and set aside.
2
Blend all of the filling ingredients together, minus the dragonfruit (pitaya).
3
Pour the mixture on top of the crust in the mini-muffin tin.
4
Once the cheesecake mixture is in the pan, spoon the dragonfruit (pitaya) in the pan, and use a fork or knife to swirl it on top of the cheesecake.
5
Bake at 350 degrees for 35-40 minutes until the edges are golden and the center is set up.
6
Let cool for a few hours in the fridge before serving.
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