Red, White & Good For You!! Made with a Purely Elizabeth granola crust and with adaptogenic brain butter, an innovative healthy treat to bring to any festivity! The perfect balance between salty, sweet, chewy, and creamy.
Fourth of July is on the horizon y’all! I’ve been brainstorming festive desserts and honestly CHEESECAKE is such a classic dessert for any occasion! These beautiful layered bars celebrate the colors of our fabulous country, but could easily be adapted to any holiday. Of course, I wanted to put a healthy spin on these so I made them VEGAN layer cheesecake bars that are gluten-free, dairy-free, and refined-sugar free.
I will admit, my version of these bars were made with some pricier ingredients, BUT, I will give some easy substitutions in case you aren’t looking to spend on those!
If you want to make them exactly how I did, I used Purely Elizabeth granola in the crust (one of my absolute favorite granolas that can be found at Whole Foods or most health stores) and used Pearl Butter adaptogenic brain butter in the blue layer (can sub spirulina).
What is Pearl Butter?
Pearl Butter is a brand of coconut butter that has prebiotic and ginko brain benefits. Ginko is basically is a natural brain stimulant that supports brain health. This butter can be used on anything- to spread on toast, in lattes, in baking, etc. but does run a pretty penny at around $29. If you think that’s absurd, no worries at all!! You can use regular coconut oil and blue food dye or spirulina powder to make the blue layer instead.
You can also use rolled oats instead of Purely Elizabeth granola (or any other type of granola) in the crust.
These bars are layered with goodness and are truly a showstopper. They are rich and decadent and truly make a great celebratory addition!
Vegan Layer Cheesecake Bars (Fourth Of July Edition)
For The Crust:
- 1 c. Purely Elizabeth Cashew Coconut Granola You can substitute rolled oats
- 1 1/2 c. Raw Almonds or Walnuts
- 6 Medjool Dates Pitted
- 2 tbsp. Maple Syrup
- 3 tbsp. Coconut Oil Melted
- 1 pinch Pink Himalayan Sea Salt
For the Layers:
- 3 1/2 c. Raw Cashews Soaked overnight or for 2-3 hours with boiling hot water
- 3 tbsp. Coconut Oil Melted
- 3 tbsp. Blue Coconut Oil I use Pearl Brain Butter, but you could also use blue food dye or spirulina
- 2 tbsp. Coconut Cream
- 1 c. Raspberries
- 3 tbsp. Lemon Juice For red layer only
- 6 tbsp. Maple Syrup
- 2 tsp. Vanilla Extract
- 2 pinches Pink Himalayan Sea Salt
- Soak the 3 1/2 cups of cashews for the layers overnight or soak them for 2 hours by placing them in a bowl and then pouring boiling hot water over them.
- Preheat oven to 350 degrees. For the crust, line an 8x8 inch pan with parchment paper.
- In a food processor, combine all ingredients for the crust until blended well, scraping down sides if necessary.
- Transfer the mixture into the pan and press it down firmly on top of the parchment paper. Bake for 10 minutes and then let it chill in the freezer while you make the first layer.
- For the blue layer, blend together half of the soaked cashews (1 3/4 cups) along with half of the maple syrup (3 tbsp.), coconut cream (1 tbsp.) 1 pinch of himalayan salt, and the blue coconut oil. Scrape down the sides when necessary.
- Once totally blended, pour that on top of the chilled crust and let freeze for 1 hour. (You can make the red layer while that freezes).
- For the red/white layer, blend the other half of the soaked cashews with the coconut oil, and the other half of the maple syrup (3 tbsp.), lemon juice (3 tbsp.), and 1 pinch of himalayan salt.
- In a separate bowl, mash together the raspberries.
- Pour the blended mixture on top of the blue layer and spread evenly. Then, swirl in the raspberries with a fork, knife, or toothpick.
And in utmost sincerity, thank you to all of our service men and women. God Bless America!
Questions? Comments? I’d love to know what you think! If you liked these vegan layer cheesecake bars, please be sure to give them a 5 star rating in the comments below:)