Recipe
Chocolate Peanut Butter Cheesecake Bars
Prep: 10Cook: 120Total: 130
Ingredients
- 1/2 cup sliced almonds
- 1/4 cup hemp hearts
- 2 tablespoons chia seeds
- 1/4 cup natural peanut butter
- 2 tablespoons agave nectar
- 2 tablespoons coconut oil
- 3 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 1/4 cup unsweetened cocoa
- 1/4 cup agave nectar
- 1/8 teaspoon sea salt
- 1/8 cup 60% cacao dark chocolate chips
Instructions
- In a food processor, combine the sliced almonds, hemp hearts, chia seeds, peanut butter, agave, and melted coconut oil.
- Process for 30 seconds until everything balls up.
- Use your rubber spatula to scrape down the sides and chop up the ball. Process again for another 10 – 20 seconds.
- Line a bread pan with parchment paper and evenly spread the crust mixture out across the bottom. Place in the freezer until you’re ready for the next layer.
- In an electric mixer, cream the cream cheese.
- Add the heavy whipping cream and whip on high until peaks begin to firm.
- Turn the speed down to slow and mix in the cocoa, agave, and sea salt for about 10 seconds. Use a rubber spatula to gently mix a couple times until things are well combined.
- Pour the whip mixture on top of the crust and place it in the freezer for 2 hours.
- Remove the large bar by pulling the edges of the parchment paper and placing it on a cutting board.
- Peel back the parchment paper and cut the bars into 8 squares.
- Melt your chocolate in the microwave for 1 minute, stirring after 30 seconds.
- Drizzle the chocolate across the bars. The chocolate will harden from the cold bars.
Tips
- One bar: Calories 209; Fat 20g (Sat 9.9g); Protein 5.4g; Carb 4.9g (net carbs 2.8); Fiber 2.1g; Sodium 70 mg
Nutrition Info:
- Serving Size: 8