Nondairy Pineapple CheesecakeBars

Dessert, Snacks, Vegan

For your next dessert, try making these Nondairy Pineapple Cheesecake Bars.  Some key ingredients include nondairy cream cheese, sugar free maple syrup, coconut cream and pineapple.  This dessert is rich and delicious – a great spring summer dessert.



Nondairy Pineapple Cheesecake Bars

1 cup of rolled oats
1 cup of creamy peanut butter or you can use almond butter
1 teaspoon of vanilla extract
½ cup of sugar free maple syrup
1 can of coconut cream, chilled
1/2 cup of sugar free maple syrup
1/2 cup of fresh pineapple, chopped
-Line a cupcake pan or square silicone pan with cupcake liners.  Set aside.
-In a medium size bowl, add the peanut butter, vanilla extract and sugar free maple syrup. Combine ingredients well.
-Use a 1-inch cookie scooper and divide mixture into each liner.  Create a flat base on each cupcake liner. With a round 1-inch measuring spoon in the middle gently press in the center to make an indentation. Repeat the process for each liner, then freeze for 2 hours.
-Filling: In a blender add the coconut cream, vegan cream cheese, sugar free maple syrup then blend well. Add all the ingredients to a medium size bowl then mix in fresh pineapple, combine ingredients.
-Remove the oat cups from the freezer.
-Pour the filling mixture into each silicone section then spread filling. Freeze and set for 2 hours or overnight. Remove from the freezer for 10 to 15 minutes then top with nondairy whipped topping. Serve and enjoy!

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