Vegan Peanut Butter Cheesecake Bars

Vegan Peanut Butter Cheesecake Bars

Vegan Peanut Butter Cheesecake Bars

serves: 8 bars

Ingredients:

For the crust:

1 cup + 2 TBS granola (I like Purely Elizabeth granola!)

1 1/2 TBS coconut sugar

3 1/2 TBS melted coconut oil

For the filling:

1 can full fat coconut milk, refrigerated overnight

1/2 cup creamy peanut butter

2 TBS maple syrup

Directions:

1.) In a food processor blend the granola until it’s fine. Add in the coconut sugar and melted coconut oil and blend again.

2.) Press the granola mixture into the bottom of a parchment-lined pan ( Use any pan smaller than a standard loaf pan. There is not enough granola mixture to cover the bottom of a standard loaf pan).

3.) In the food processor blend only the SOLID layer of coconut from the coconut milk, peanut butter, and maple syrup until fully combined.

4.) Pour the filling on top of the granola mixture.

5.) Place in the freezer for at least 2 hours before cutting and serving.

Store the cheesecake bars in an airtight container in the freezer! Pull out 5-10 minutes before serving for best results.

Enjoy!

Don’t forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

xoxo,

Emily