Chocolate Peanut Butter Cheesecake Bars

Prep: 10Cook: 120Total: 130


  • 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


  1. In a food processor, combine the sliced almonds, hemp hearts, chia seeds, peanut butter, agave, and melted coconut oil.
  2. Process for 30 seconds until everything balls up.
  3. Use your rubber spatula to scrape down the sides and chop up the ball. Process again for another 10 – 20 seconds.
  4. 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.
  5. In an electric mixer, cream the cream cheese.
  6. Add the heavy whipping cream and whip on high until peaks begin to firm.
  7. 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.
  8. Pour the whip mixture on top of the crust and place it in the freezer for 2 hours.
  9. Remove the large bar by pulling the edges of the parchment paper and placing it on a cutting board.
  10. Peel back the parchment paper and cut the bars into 8 squares.
  11. Melt your chocolate in the microwave for 1 minute, stirring after 30 seconds.
  12. Drizzle the chocolate across the bars. The chocolate will harden from the cold bars.


  • One bar:┬áCalories 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
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