In my non-vegan life, I was never a fan of cheesecake. Something about it just didn’t appeal. A few weekends ago, I set out to make a snack bar for T and to my surprise it came out very cheesecake-like. And it was really good. This “snack” came out more like dessert and the “bar” was more suited to be eaten with a fork but all in all it was a success. Gooey and sweet, it would be a perfect summer recipe when berry season rolls around, but frozen berries are just as nutritious and just as good!
Gooey Berry Bars
-3 cups white beans
-3 cups Medjool dates, pitted
-4 tablespoons pumpkin seed butter (mine was seasoned like this recipe, but any nut or seed butter would do)
-1 scoop plant based vanilla protein powder (I used Pure Food brand)
-1 tablespoon vanilla extract
-1 teaspoon baking powder
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-pinch sea salt
-1/2 to 1 cup fresh or frozen berries of choice (depending on how berry-heavy you want your bars)
-Preheat oven to 275 degrees.
-Blend beans, dates, nut or seed butter, vanilla, and baking powder until smooth creamy. (If mixture is not blending well after 10 or 15 minutes, add some water 1 tablespoon at a time until creamy consistency is reached.)
-Once creamy, add protein powder, cinnamon, nutmeg, and salt and blend until thoroughly mixed.
-Transfer 1/2 the batter to parchment paper lined 8×8 pan. Spread half of berries on top.
-Cover berries with the remainder of the batter and top with remaining berries.
-Bake for 50 minutes until top and edges brown.
-Cool for 30 minutes then transfer to freezer for 1 hour.
-Store in fridge.
Recipe inspired by Zain’s Vegan Blondies