The perfect combination of nutritious and decadent, these dragon fruit cheezecake bars are equally both eye-catching and delicious. This highlighter-pink dessert is made from a combination of superfoods, including nuts, dates and tropical dragon fruit (aka pitaya).
Not to mention, this whimsical-looking fruit is loaded with flavonoids and vitamin C, which offer your body immune system support. And as one of the more fiber-rich fruits, pitaya aids in digestion as well.
Surprise your family and serve as a post-supper treat for a night of smiles and well-deserved praise! These bars seriously can’t be beat.
Crust
1-1/4 cups almonds
7-8 medjool dates
Pinch salt
Filling
2 cups cashews, soaked overnight
1/2 cup full fat coconut milk, use thick, creamy part at the top of the can
1/3 cup maple syrup
3 Tbsp. coconut oil
2 Tbsp. lemon juice
Pinch salt
Topping
1-1/4 cups chopped dragon fruit
1 Tbsp. maple syrup
Directions
- Line 8 x 8 pan with aluminum foil and grease with non-stick spray. Set aside.
- In food processor or blender, add almonds, dates and salt. Pulse until nuts are processed and mixture becomes sticky. Transfer to prepared pan and press in tightly using the back of a cup. Set aside.
- In food processor, combine drained cashews, coconut milk, maple syrup, coconut oil, lemon juice and salt. Pulse on medium-high speed for 3 minutes, until mixture becomes creamy.
- Pour filling over crust and spread evenly. Place pan in freezer for 30-40 minutes to firm up.
- To make topping, pulse dragon fruit with maple syrup until smooth.
- When ready, remove pan from freezer. Pour over cheezecake. Place pan back in freezer for 3-4 hours or until completely set.
- To serve, remove from freezer and thaw at room temperature for 15-20 minutes. Cut into bars and serve.
Still fixed on dragon fruit? Try our pretty in pitaya smoothie bowl.