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Hibiscus Berry Cheesecake Bars

An absolute must try recipe!

Created by the wonderful Chris Michel. Check out his Instagram @chris24michel for more amazing recipes!

Ingredients

Base:
150g whole almonds
100g dried mulberries
100g Suncore Foods® toasted coconut chips
30g buckwheat groats
50g maple syrup
1 tsp vanilla extract
¼ tsp salt

Filling:
125g blanched almonds boiled
75g tofu extra firm
150g maple syrup
20g lemon juice
1 can full fat coconut milk (the cream only)
60g coconut butter
25g unrefined cane sugar (sucanat)
1 tbsp vanilla extract
¼ tsp salt
¼ tsp xanthan gum

Hibiscus & Pink Pitaya layer:
Save ¼ of the filling and blend with:
20g blueberries
1 tbsp Suncore Foods® Pink Pitaya Supercolor Powder
1 tsp Suncore Foods® Fuchsia Hibiscus Supercolor Powder

Directions

1. Blend base ingredients together until fine and press into pan.

2. Blend filling ingredients and add xanthan gum last.

3. Pour ¾ of the mixture on top of the crust and chill.

4. Blend hibiscus layer ingredients and pour over previous layer and chill until set in freezer or fridge and enjoy!

 

 


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