I’ll make these again, and update with more pics, and measurements. For now, I can give you estimates.
The bottom layer, or crust, is crushed pecan (about 1/2 cup) with edible chocolate body butter. I melted the body butter, and added the pecans in a parchment lined 6 X 9 pan.
Next layer, the cheesecake, 8oz cream cheese, 1 egg, tsp. vanilla, and Tbs. Coconut crystals. Spoon on crust, and spread gently.
Next layer, Raspberry jam. (From my garden, canned last season.) Any jam would work, but mine is sweetened with just a little honey, not sugar.
Top layer, about a 1/2 cup almond butter, about 1/3 cup coconut oil/palm oil melted, about 1 cup oatmeal, about 2 Tbs. coconut crystals, about 3 Tbs. coconut flour, about 1/2 cup raspberry jam. Mix until smooth, and spoon unevenly over top.
Bake 350 for 30 minutes.
I freeze my granola bars. This recipe is good to eat, hot, frozen, and room temp!
The Place Chicopee 