W H A A A A A T. I have to be honest, I didn’t know about these. While I was waiting on them to set up, I told Aly we might have to pitch these right into the trash, I’ve seen so many recipes for dairy free cheezecake bars online, @dani_nemeh ‘s look the best, but still scared, B U T I’ve been proven wrong. THESE BARS ARE LIT.
Now, after adding the new Vital Proteins Dark Chocolate & Blackberry Collagen Peptides, it isn’t vegan because of the animal collagen, but this is still a dairy free “cheesecake” recipe, and is amazing enough to fool even your pickiest friends!
As a Bariatric Patient, I am always on the hunt for a sweet bite that is low in added sugars, but high in that “sweet-tooth, comfort food” feel. ya feel? feel me? ok ok ok Aubrey….. enough.
So let’s get into it. Give it overnight to set up, Promise you’ll be surprised in a good way.
& If you aren’t on the collagen train, get on it with me! My collagen of choice is Vital Proteins, and it is amazing for hair, skin, nails, gut health, and even some elasticity in excess skin for extreme weight loss patients, like me! Do you have questions? Let me know! I’ll answer as best I can!
1 bag of your favorite granola, I used the KIND brand (11oz),I personally recommend the banana flavor a ton, ok?
1/3 cup melted coconut oil.
1/3 cup Vital Proteins Dark Chocolate & Blackberry Collagen Peptides (which, omggg yum. it’s a new flavor and AMAZING. add it to your iced coffee, thank me later.)
1 & 1/2 cups soaked cashews (minimum 3 hours, preferred overnight).
1/3 cup melted coconut oil.
1/2 cup fresh raspberries.
2 tablespoons honey or real maple syrup.
1. Soak 1 cup raw, unsalted cashews in water overnight, on the counter is fine. They will expand to make around 1 1/2 cups. Rinse and strain them.
2. In a blender or food processor, add granola and melted coconut oil until combined, and press into a 9×9 baking sheet to form the crust, (PROTIP: use parchment paper ok? I didn’t have any, and it made these a lot harder than it should have been to get out of the pan. just trust me!)
3. Place crust in refrigerator for 30 minutes to harden.
4. In blender, add all ingredients for filling, and blend on med-high until smooth and creamy. Pour over crust, wrap in plastic wrap, and chill overnight, allowing the filling layer time to thicken and set. Cut into squares, sprinkle cocoa powder on top, and eat. (Please, seriously friends, use the parchment paper under your crust, it’ll make life so so so much easier! I WARNED YOU, OKAY!?)
Again, if you know me, you know I don’t bake, and technically, is this really baking? No oven needed? Sign me right up!
I hope you make these & let me know what you think! They’re low in sugar, full of protein, and just downright yum as heck.
When you use this recipe, tag me on Instagram, @thatswhatsheeats. Use the hashtag #thatswhatsheeats in your post so I can see your food magic!
Thanks for hanging out friends,
Blog sponsored by my friends at Vital Proteins. Sponsors like VP keep this blog running at no cost to you, & always keeping it real with you by only working with companies I’m really fond of! thanks for the support!