no bake

Raw Coconut Lime Cheesecake Bars

There are few people you meet in life who would wholeheartedly say, “Cheesecake? Nah, I’m good thanks” (unless they’re a pure savoury addict, then I’ll let them off). Which means there’s more of this raw coconut lime cheesecake for the rest of us. Just the title makes you want to read on, check out the pictures and zoom straight down to the recipe method!raw coconut lime cheesecakeThere’s something about raw desserts that just makes me want to have more and more. Charlotte decided to make this beauty of a cheesecake, slice it all up and freeze it…I was only happy to take some photographs and test for it’s authenticity and sheer indulgent taste (without all that nasty sugar and dairy).

raw coconut lime cheesecake

As you can see from the ingredients list, the natural sweetness from dates and maple syrup are plenty to give this that satisfying sweet edge needed to be a real cake. It’s all natural and nothing processed added which means you can feel really good about asking people to give these a go (I doubt any kind of resistance will happen here).

raw coconut lime cheesecake

The lime taste that comes through is subtle enough to really taste it’s “limey” but not overpowering, and the coconut….well you know goodnessgreen’s obsession with the white stuff! Thank you nature 😉
A vegan dessert or little treat you can be proud to put out on a dish and just leave people to pick and pick. Your freezer just got real exciting.

raw coconut lime cheesecake raw coconut lime cheesecake

Raw Coconut Lime Cheesecake Bars

base:
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
filling:
1 cup soaked (at least 6 hours) cashews
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup maple syrup
juice + zest of 1 lime

  1. Line a small baking pan with baking parchment.
  2. Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
  3. Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
  4. To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.

Easy No Bake Granola Bars

Easy no bake granola barsMy Vitamix arrived yesterday morning and at first I was scared of it so I left it in the box, all day. Today I thought I should get her out, so I reluctantly did and I’m glad now because I was pleasantly surprised by her sleek, fuss free, two switch appearance. It was the simplicity and lack of dials that did it for me, I have no desire to play around with numerous gadgets and add ons so this is just the ticket. I’m clutter phobic, especially when it comes to pointless gadgets, so this is me, very me. I have an aversion to large, bulky, complicated ‘things’ and some of the models I was looking at were frankly quite scary and intimidating. It’s OK though cos the Vitamix and I are getting along just fine. So anyway, not daunted by these two switches I really wanted to pulse something to oblivion to see what this baby could do! Dates seemed like a good place to start so I blitzed a whole bag of them into a big gooey ball! Wow, the thing is mighty powerful but I didn’t actually think about what I was going to do to with my dates post Vitamix treatment! After staring at them for  a good five minutes wondering what to make I decided on granola bars.Granola bars ready for the cut!

Never having made a proper granola bar before this seemed like the most suitable destination for my pulsed dates. I’ve eaten plenty but have never been bowled over by a particular brand and the majority have a disappointingly high sugar content. Many boast of ‘all natural ingredients’ on the sleek packaging fooling us into thinking they’re healthy but sugar is natural, right! Another downside is the price, why are they such a rip off? Never mind, my first world problem is now solved with these beauties. Easy & good value granola bars

These worked out fabulously for my first shot at cereal bars. I focused on creating a wet ingredient consistency that would bind well with the dry bits and the whole mixture came together nicely.  They do hold together well but I still wouldn’t want one jiggling around in my handbag, not unless I fancied granola instead! I’m not talking break a tooth sturdy but rather a chewy robustness that will take a few knocks here and there. Anyhow, these are better than any health store bar I’ve had, by miles and they’re just the start of my mission to produce a robust, tooth friendly and delicious cereal bar.  I’m very happy with this bar for now though.Easy no bake granola process

Right, a bit about the ingredients. I used almonds and sunflower seeds purely because they’re a favourite but I suppose any nuts / seeds can be supplemented here. I like to toast the oats and nuts because it really brings out the flavour, plus it smells heavenly. The peanut butter can be replaced by any nut butter and the honey for agave or maple syrup. Chocolate, dried fruit and other cereal would also make good additions. They’re pretty adaptable and can be changed to suit your store cupboard, as long as the wet and dry ratios are kept similar to the original recipe. I bet you even have the ingredients to make some now?

So, what’s your secret to a granola bar that can handle a ride in my handbag? Is there a secret ingredient?Yummy granola bars

Easy no bake granola bars

1 cup pitted dates
1 1/2 cups oats
1/2 cup almonds
1/2 cup sunflower seeds
pinch of salt
1/4 cup natural peanut butter
1/4 cup clear honey

Method:

1. Pulse the dates until a doughy ball forms. Remove & place in a large mixing bowl.
2. Toast the oats, almonds and seeds over a low heat for 10 minutes. Alternatively place in a medium heat oven for 10 minutes.
3. In a pan over a low heat, combine the peanut butter, honey, salt & date mixture until well blended. Add to the oat mixture and combine fully.
4. Line a 8″X15″ baking pan with plastic wrap or grease proof paper. Press mixture into pan evenly and compact.
5. Freeze for 30 minutes. Slice in to 10 bars. Store in an airtight container.