Carrot Cake Pineapple Mango Coconut Cheezcake Bars

Serves: Makes 4-5 depending on the size you like!

Healthy food Lover Maya is a wholesome recipe creator, plant and planet lover. These Cheezcake bars are the perfect plant based treat converter, serve some to your friends and see if they can tell they're healthy.

By Maya Duncan on 5th Aug 2019 | Featured in Desserts

Ingredients

Base

•150g Carrot Pineapple Spice Blend by @betterbeingsteph @sneaky_wholefoods (tastes like carrot cake 🙏)
•2 tbsp liquid sweetener (maple/ brown rice syrup etc)
• 2 tbsp nut milk

Middle

• 275g Cocobella Mango coconut yoghurt

Top

• dried fruit of choice (mango, banana, pineapple etc.)

Method

Base Method

Mix together the base ingredients until a sticky dough has formed, press into a lined loaf tim/ cupcake mounds

Middle

Add a layer of the coconut yoghurt on top of the loaf tin/ cupcake mounds

Top

sprinkle the dried fruit on top of the bars and pop the tin/ mounds into the freezer for 3 hours/ overnight to set, remove them and let defrost for 20 minutes, slice into bars and enjoy!! (Store in the fridge)