I'm alllll about a raw cheesecake bar. They're delicious, frosty cold (perfect for summer), and EASY. I added some California avocados to this batch to bump up the creaminess factor x10000 (plus, we’re in peak California Avocado season and this recipe highlights this versatile fruit). You can find my recipe on the California Avocado Scoop Blog.
*Careful, kweens. These are addicting. You've been warned.
Raw Avocado Cheesecake Bars with Chocolate Swirl
-1 jar granola butter (or sub 1 bag granola blended with 1/2c coconut oil)
-2 California avocados
-2 cups raw cashews (pre-soaked is preferable)
-1/2 cup maple syrup
-5 T coconut oil
-1 tsp vanilla
-Juice of 1 lemon
-Chocolate of your choice (milk, dark or white works wonderfully!)
-1T coconut oil, melted
Pour granola butter into 8x8 baking dish lined with parchment paper. Freeze for 10 minutes while you make filling. Blend all ingredients for filling in a high-speed blender until silky smooth. Pour filling over crust. Heat chocolate in a double boiler with coconut oil until melted, stirring constantly. Drizzle chocolate on top of filling and use a butter knife to draw figure 8 patterns to create swirls. Put in freezer for 2 hours or until completely firm. ENJOY!!!
This post is sponsored by the California Avocado Commission, but all opinions are my own.