These Dragon Fruit Cheesecake Bars are a perfect and healthier option for dessert. They are completely raw and are made from healthy, nutritious ingredients. The crust of this cheesecake is a raw brownie base made from nuts, dates and cocoa. The filling is a mix of dragon fruit and raspberry to make these bars a little more tropical! (Not to mention that the beautiful fruit of the dragon is known in the color fuchsia!). This recipe also contains brown rice syrup as the main sweetener, which contains less sugar and is less glycemic than maple syrup.
Ingredients
Brownie base
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- 1 cup walnuts
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- 1 1/4 cup Medjool dates
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- 1/4 cup cocoa powder
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- pinch of salt
Dragonfruit swirl
Cheesecake Layer
Dragonfruit swirl
Instructions
- Line an 8×8 inch baking sheet with parchment paper, set aside.
- Add the walnuts, dates, cocoa powder, and salt in a food processor. Pulse until it forms a dough.
- Using your fingers or the back of a large spoon, press the dough evenly into the bottom of the pan.
- Place in the fridge while you prepare the filling.
- In a small saucepan, add the dragonfruit, raspberries, and maple syrup on medium heat stirring for 2-3 minutes. Reduce heat to low and allow to simmer for 5 minutes until the fruit breaks down into a syrup. Set aside.
- Blend the cashews, coconut cream, coconut oil, brown rice syrup, vanilla extract, lemon juice, and lemon zest together in the food processor until smooth.
- Pour the cheesecake mixture into the pan, spreading evenly.
- Next, add dollops of the dragonfruit sauce on top of the cheesecake mixture. Using a knife, begin to make “figure eights” or swirls through the cheesecake layer until you achieve your desired marble look.
- Place in the freezer for 2-4 hours to firm up.
- Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
Tips :
- *Scoop the creamy part from the top of the can of coconut milk
- If you cant find dragonfruit you can substitute raspberries
Originally posted 2019-01-22 21:22:37.
Notes
Nutrition Facts. Serving Size: 1 small bar. Calories: 272 | Sugar: 23g | Fat: 16g | Saturated Fat: 7g | Carbohydrates: 32g | Fiber: 3g | Protein: 5g
Recipe Source
Originally posted 2019-01-22 21:22:37.
