Name: Pina Colada Cheesecake Bars
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 16 servings
Ingredients: 5 oz vegan gingersnap cookies; 0.5 cup unsweetened shredded coconut ((can sub coconut flakes)); 0.5 cup macadamia nuts ((can substitute with pecans)); 1 pinch sea salt ((if your macadamia nuts are salted, be very sparing with salt)); 4 tbsp refined coconut oil, melted; 0.5 tbsp maple syrup; 1.5 cups raw cashews (soaked in water for 8 hours or overnight); 0.75 cup refrigerated coconut cream ((I used canned coconut cream, but you can also scoop out the thick white portion from a refrigerated can of coconut milk)); 8 oz vegan cream cheese; 2 tbsp refined coconut oil, melted; 3 tbsp freshly squeezed lemon juice; null null organic cane sugar ((70-75g)); 2 tbsp arrowroot powder ((or cornstarch)); 0.25 tsp fine sea salt; 1 null medium orange, zested; 2 tsp pure vanilla extract; 2 tbsp malibu, or other coconut rum ((optional)); 8 oz can crushed pineapple ((or freshly crushed pineapple, juice reserved)); 1 small fresh pineapple, diced ((or pre-chopped fresh pineapple)); null null coconut flakes, toasted (toasted)

Instructions

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1

Refrigerate [canned coconut cream] for 24 hours until solidified.
2

Soak raw cashews (1.5 cups) in [water] for 8 hours. Drain and rinse the cashews.
3

Line an 8x8-inch or 9x9-inch square pan with parchment paper.
4

In a food processor, blend the vegan gingersnap cookies (5 oz) and macadamia nuts (0.5 cup) until finely ground.
5

Add the unsweetened shredded coconut (0.5 cup), sea salt (1 pinch), and refined coconut oil (4 tbsp). Blend until the mixture comes together. If not sticky, add more [refined coconut oil] or maple syrup (0.5 tbsp).
6

Preheat oven to 350°F (176°C). Wipe out the food processor bowl.
7

Press the crust evenly into the lined baking pan. Refrigerate for 30 minutes.
8

Add the soaked and drained [raw cashews] and refrigerated coconut cream (0.75 cup) to the food processor. Blend until it resembles ricotta.
9

Add the vegan cream cheese (8 oz), refined coconut oil (2 tbsp), freshly squeezed lemon juice (3 tbsp), + 2 tbsp organic cane sugar (0.25 cup), arrowroot powder (2 tbsp), and fine sea salt (0.25 tsp). Blend until smooth, scraping down sides.
10

Add the orange, zested (1 medium), pure vanilla extract (2 tsp), [2-4 tbsp malibu, or other coconut rum] (if using), and reserved pineapple juice (4 tbsp). Blend briefly. Remove the blade and fold in the can crushed pineapple (8 oz) with a spatula.
11

Pour the filling onto the refrigerated crust and smooth the top. (Note: an 8x8-inch pan may have extra batter).
12

Bake for 35-45 minutes, until edges are slightly dry and the center is slightly jiggly.
13

Let cool for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight until chilled.
14

Before serving, top with fresh pineapple, diced (1 small) and [toasted coconut flakes]. Slice into bars. Store leftovers in the fridge.