Blackberry Cheesecake Bars with Sprouted Oat Cookie Crust
The genius of a cheesecake dessert is creamy filling and a lightly crisp crust. These blackberry swirl bars put a delicious (and beautiful) spin on classic cheesecake by packing rich but healthy flavors into bar form. Made with delicious gluten-free Sprouted Quick Oats and a cashew coconut filling, these treats will leave you feeling light and satisfied.
Yield: 8-10 large bars
Prep time: 20 mins
Total time: 6 hrs
INGREDIENTS
For the crust:
1 1/3 cups One Degree Organics Sprouted Quick Oats
2/3 cup sifted all-purpose flour
1/3 cup coconut sugar
1/2 cup plant-based buttery spread, softened
For the filling:
2 cups cashews, soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/4 cup melted coconut oil
Juice of 1 lemon
Zest of 1 lemon
1 tsp apple cider vinegar
1 tsp vanilla extract
Pinch of salt
For the swirl:
1 cup frozen blackberries
2 Tbsp water
2 Tbsp sugar
DIRECTIONS
Preheat oven to 375 degrees F. To make the crust, stir all ingredients in a medium bowl until well-combined. Spread into the bottom of an 8 x 8 square pan fitted with foil. Pack the mixture tightly and cook until lightly browned, approximately 12 minutes. Set aside to cool completely.
Next, make the blackberry swirl, combine the ingredients in a small saucepan and bring to a simmer. Cook until thickened, approximately 8 minutes. Strain through a fine-mesh strainer and discard seeds. Set aside to cool completely.
Finally, make the filling. Combine the ingredients in a high-powered blender and process until completely smooth and silky. Adjust seasonings to taste. Pour over cooled crust.
To assemble the bars, dot cashew mixture with blackberry sauce and use a knife to create a swirl pattern. Freeze until firm, at least 5 hours or overnight. When ready to serve, cut into bars using a sharp knife. Serve frozen or thaw for a traditional cheesecake consistency. Enjoy!
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