Magical Cheesecake Cookie Dough Bars

I’m going to go out on a limb here and proclaim that this might be my favorite recipe to date. These cheesecake cookie dough bars (or squares!) are as vibrant and pure as my namesake; not to mention they are raw, vegan, paleo, refined sugar free and their cookie dough base contains beautifying medicinal mushroom powder! These magical bars boast a hazelnut chocolate chip cookie dough base, a lemon raspberry layer, and a marbled orange blossom & vanilla bean layer topped with fresh figs and pistachio crumbles.

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Raw Mushroom Chocolate Chip Cookie Dough Base:

Recipe is here

*Don’t worry if you don’t have mushroom powder, you can omit and the recipe will still work and delicious, it just won’t have the same benefits

Method:

Follow the exact instructions in the recipe link above, then grab a parchment lined 8X8 baking pan and add the dough to the bottom of the pan. Press the dough in and make sure it is packed and evenly distributed. Place in the fridge to set while you prepare the cheesecake layer.

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Pink Layer:

  • 1 cup of cashews (soaked for a few hours- overnight)
  • 1 small raw beet (peeled and diced) (you won’t taste the beet; it’s for color!)
  • 1/4 cup filtered water (might need to add more water little by little until you have a uniform creamy mixture)
  • 1/4 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 1/4 cup dried raspberries or strawberries
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract

Method:

Add all of the ingredients to your high speed blender. Start with the smaller amount of water and add more if the mixture is too dry/chunky. Blend ingredients until you have a thick and smooth mixture. Taste for any necessary adjustments, i.e add more sweetener if you deem it necessary, add more zest if it lacks tartness etc. It’s always important to taste and adjust when you’re cooking! Remove your pan with the cookie dough base from the fridge and pour the pink layer on top and evenly distribute.

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Orange/White Marbled Layer:

  • 1 cup of cashews (soaked for a few hours- overnight)
  • 2-3 tbsp filtered water (might need to add more water little by little until you have a uniform creamy mixture)
  • 1/4 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 2 tsp orange blossom water (can be found online or at middle eastern markets)
  • juice of 1 orange
  • 1 tsp orange zest
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract

Optional: I added a natural turmeric based food coloring to half of the mixture so that I could have a bright orange color and marble it with the white. I added the link to get the food coloring, you can get it on Amazon or Whole Foods (not sponsored, FYI).

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Method:

Add all of the ingredients to your high speed blender. Start with the smaller amount of water and add more if the mixture is too dry/chunky. Blend ingredients until you have a thick and smooth mixture. Taste for any necessary adjustments, i.e add more sweetener if you deem it necessary, add more zest if it lacks tartness, add a splash more orange blossom water if you can’t taste it or prefer a stronger flavor. It’s always important to taste and adjust when you’re cooking.

Totally optional***(Directions for white and orange marbled layer, you can just leave the mixture as is and pour on top of the pink mixture and ignore below)

For this marbled layer, I eyeballed it and divided the mixture in 1/2 and added orange coloring to half the mixture. First I poured the white mixture and marbled it with the pink layer using a toothpick and a teaspoon (very official tools). Next,  I added the orange layer and marbled everything together but left a mostly orange color on top. You can play around with this and experiment!

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Toppings:

  • 5 figs (sliced into circles)
  • 1/4 cup finely chopped pistachios

Method:

Gently place fig slices on top of the cheesecake batter. You can also slip some fig slices into the batter if you’d like. Next, evenly sprinkle pistachios everywhere.

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Finally, cover the pan with plastic wrap or foil and place into the freezer for 6 hours-overnight. When you’re ready to eat, take out of the freezer and let soften for about 5-10 minutes. See below for cutting options:

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(You can cut them into bars like this)

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(Or squares like this)

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(Or be indecisive and cut both!)

I hope you guys enjoy the recipe- as always, please tag #vibrantandpure if you make these beauties, I’d love to see!

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2 thoughts on “Magical Cheesecake Cookie Dough Bars

  1. Pingback: KITCHEN

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