Makes about 12 bars (depending on how big you cut your slices)
Ingredients
Crust:
6large medjool datespits removed
1 1/2cupsUnsweetened LoveBird Grain Free Cereal
1/3cupsemi-melted coconut oil
1tspvanilla extract
“Cheesecake” Filling:
2 1.2ozbagsabout 2 cups of freeze dried strawberries + reserve 2 Tbsp for topping
1/2cupmelted coconut butter
1ripe banana
1/4cupmaple syrup
1tspvanilla extract
1/4tspsalt
1/3cupcoconut cream
Instructions
Instructions for crust:
Add all ingredients to a food processor and process for about 30 seconds.
The crust should be smooth and sticky
If too wet add in more cereal (1-2 Tbsp at a time) until you reach your desired consistency
If too dry add in 1 Tbsp at a time of water until you reach desired consistency
With your fingers press it down into a lined baking dish ( I used 11x6 dish but an 8x8 will work too)
Freeze while you prepare the filling
Instructions for filling:
Add the freeze dried strawberries to food processor and process until you get a fine powder ( I did about 15-20 seconds)
Add the melted coconut butter, banana, coconut cream, maple syrup, vanilla extract, salt, and process until you get a smooth and creamy consistency (about 30-45 seconds)
Add the filling to the top of the crust and smooth out into an even layer
Crush freeze dried strawberries on top
And refrigerate for at least an hour or overnight
Cut into bars and store in airtight container in refrigerator or freezer