Made more of my 3 layer chocolate & vanilla cheesecake bars and forgot how good they are! If you haven’t tried this recipe you NEED to! Especially on these insanely hot summer days! They are no bake and use such simple ingredients.
Crust: Combine 4 tbsp liquid coconut oil, 3 tbsp maple syrup, and 1/2 cup + 2 tbsp coconut flour in a bowl. Mix thoroughly and press the mixture into a lined baking pan. Place the pan in the freezer to set while you prepare the filling.
Middle Layer: In a separate bowl, mix 3/4 cup vegan cream cheese, 1/2 cup almond butter, and 1/4 cup maple syrup until well combined. Divide this mixture in half into two separate bowls. To one half, add 2-3 tbsp cacao powder and mix until it's evenly incorporated to create the chocolate layer. Keep the other half as the vanilla layer.
Assembly: Once the crust is set, evenly spread the vanilla layer over the crust. Then, carefully spread the chocolate layer on top of the vanilla layer. The recipe also recommends adding chocolate chips on top of the layers.
Chill: Store the cheesecake bars in the freezer overnight or for at least 3-4 hours until firm. Enjoy!
