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Carrot Cake Pineapple Mango Coconut Cheezcake Bars

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



•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


• 275g Cocobella Mango coconut yoghurt


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


Base Method

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


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


  • 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)

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