Paleo Snickers Cheesecake Bars
Paleo Snickers Cheesecake Bars
YOU NEED
CRUST INGREDIENTS:
- 1 and 1/2 cups Julie's Real Cacao Coconut Grain-Free Granola
- 1 dark chocolate bar melted
- 2 tbsp date or maple syrup
- 1 tbsp coconut oil
CHEESECAKE FILLING INGREDIENTS:
- 2/3 cup Julie's Real Classic Cashew Butter
- 1 cup pitted dates, soaked in warm water for a few hours
- 1 container of dairy free cream cheese (she used Spero Foods original)
- 1 tbsp melted coconut oil
- 1 tbsp coconut cream
- 1 tsp vanilla extract
TOPPING INGREDIENTS:
- 1/3 cup melted chocolate
- Chopped cashews
- Drizzle Julie's Real Classic Cashew Butter (optional)
Directions:
1. In a food processor, blend together your cheesecake filling ingredients until smooth and creamy.
2. Pour cheesecake mixture into a silicone bar mold.
3. In your food processor, process the granola into finer pieces. Pour into a bowl and add your melted dark chocolate and date/maple syrup. Stir well.
4. Add your granola crust mixture evenly on top of your cheesecake bars in the mold. Set mold in the freezer for a few hours.
5. Once frozen, take the cheesecake bars out of the mold and place them on a parchment paper lined baking sheet. Drizzle some melted chocolate over top, add some cashew pieces, and drizzle Julie's Real Classic Cashew Butter on top (optional).
6. Store in the fridge or freezer for later and enjoy!
2. Pour cheesecake mixture into a silicone bar mold.
3. In your food processor, process the granola into finer pieces. Pour into a bowl and add your melted dark chocolate and date/maple syrup. Stir well.
4. Add your granola crust mixture evenly on top of your cheesecake bars in the mold. Set mold in the freezer for a few hours.
5. Once frozen, take the cheesecake bars out of the mold and place them on a parchment paper lined baking sheet. Drizzle some melted chocolate over top, add some cashew pieces, and drizzle Julie's Real Classic Cashew Butter on top (optional).
6. Store in the fridge or freezer for later and enjoy!
