Recipe ~ Raspberry, Chocolate, Cheesecake Granola Bars

 

20160309_095436.jpg

 

wp-1457538426097.jpg

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.

edible

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!

 

Advertisements

Garden to table, just a few berries.

Aside

Can I excite you with just a few berries from the garden? First of the red, and black raspberries. The black berries will be another week or so. What do you do with just a few?

I didn’t grow the Cantaloupe, or Mango. I bought them from the fruit guy at the Hadley Flea Market.

Berry sauce I made with last year (lasted through the year!).

Topped with homemade yogurt, and granola.

Flowers picked for this photo!