Mary Papadimos
Mary Papadimos is a vegan food blogger and influencer from Tampa, FL. She started her blog and Instagram, upbeetandkaleingit, six years ago in grad school and now works with food and wellness brands to share food +products she loves. Her passion is creating and sharing vegan recipes with her community.
Ingredients
For the Cookie Dough
- 1/2 cup Florida Crystals® Regenerative Organic Light Brown Sugar
- 1/2 cup dairy-free milk
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup runny almond butter (can make runny by melting with coconut oil)
- 1/3 cup mini chocolate chips
For the Cheesecake
- 1 3/4 cup raw cashews
- 1/4 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- 1/2 tsp vanilla extract
- 2 tbsp melted coconut oil
Optional topping
-
Mini chocolate chips for topping
Instructions
Cookie Dough Layer
Step 1
Add all cookie dough ingredients except the mini chocolate chips to a mixing bowl.
Step 2
Combine the cookie dough ingredients until a thick dough forms. Then add and fold in the chocolate chips.
Step 3
Add to a parchment lined 8x8 baking pan then evenly distribute the cookie dough.
Step 4
Once evenly distributed in the pan, place the pan in the freezer for 30 minutes.
Cheesecake Layer
Step 1
To make the cheesecake layer, soak raw cashews in boiling hot water for at least 2 hours. Then rinse and drain.
Step 2
Blend all cheesecake layer ingredients in a high-powered blender or food processor until a smooth and thick consistency forms.
Step 3
Place the cheesecake mixture on top of the cookie dough layer and top with mini chocolate chips. Set the bars in the freezer for 4 hours. Then cut into squares and enjoy! Store in the freezer in an airtight container and thaw before eating.
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YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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