Tiffany_Napper_Yoga_Instructor

Hi there.

Finding balance, healing spirits, and feeding the wanderlust in me. 

I am a formerly overworked entrepreneur on a journey to add more whitespace and wellness into my life. That means more travel, yoga, and smoothies! 

 I cannot wait to transform and grow with you. 

Vegan Blackberry Cheesecake Bars

Vegan Blackberry Cheesecake Bars

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Just for kicks, I took these cheesecake bars to a Super Bowl party and didn't tell anyone they were vegan. (I did make note of the nuts though, because allergies are real, y'all.) And guess what? They were a hit! Guys were asking me what was in it. A gal who hates cheese didn't like it because she thought it was really cheese. So that's my sales pitch. These vegan  cheesecake bars won over a Super Bowl crowd. Can't think of a potentially tougher crowd to impress, other than maybe a bunch of BBQ judges... 

Now on to the show, because hopefully you really want to make these now!

Vegan Blackberry Cheesecake Bars

INGREDIENTS

Crust

1 bag granola (I used Gr8nola Coco Cacao. Original Purely Elizabeth granola works great, too.) 

1/2 cup Fourth and Heart Madagascar Vanilla Bean Ghee

Middle Layer

Chocolate Ghee (I used Chocti original recipe by Fourth and Heart)

Top Layer / "Cheesecake"

1 1/2 cups raw cashews (soaked in water for 3 hours) 

1/2 cup fresh blackberries

1/2 cup coconut oil, melted  

1/2 cup pure maple syrup (Something yummy like this.) 

1 tsp vanilla extract

1 lemon, juiced 

*1 scoop marine collagen (*Not Vegan. Optional) (I use Natural Force.) 

Vegan Blackberry Cheesecake Bars

DIRECTIONS

1. Soak the cashews in water for 3 hours. 

2. Add the bag of granola and ghee to a food processor and blend. Press into a 8x8 square pan, lined with parchment or wax paper. Place in the freezer for approximately 30 minutes. 

3. Meanwhile, blend the drained cashews, blackberries, melted coconut oil, maple syrup, vanilla extract, and lemon juice in the food processor. 

4. Grab your frozen crust from the freezer, and spread a layer of chocolate ghee on top. Be as generous as you'd like, it's your cheesecake party! 

5. Spread the blackberry cheesecake mixture on top of the chocolate ghee layer. Place it back in the freezer for at least an hour. Let thaw for 5-10 minutes before cutting/serving. 

+Lactose free. 

+GMO free. 

+Yummy. 

Please tag me if you whip up this sweet treat: @tiffanynapper or #whitespaceandwellness. I love to see your creations and follow your journeys to more whitespace and wellness! 

xo

Tiffany 

 

 

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