Fruity Pebble Cream Bars
If there’s anything our advancing society has shown us, it’s that we are ALL a little fruity. In honor of Pride (which just so happens to run 365 days a year), this fruity, creamy, rich concoction has a hint of protein, thanks to the Raw Organic Protein from Garden of Life, that’s perfect to devour before any outing.
Now, I want to call this a "plant-based cheesecake” but it feels wrong. There’s no cream cheese… and it tastes far from the creamy cheesecake I grew up with.
Instead, these bars are thickened with cashews, coconut milk, coconut oil, and a scoop or two of protein powder. Now, you may be asking: Nasim, why should I add protein powder? Well, it acts as a thickener (like any addition of flour or cornstarch) with added protein and amino acids that come with every scoop of protein from the Garden of Life Raw Organic Protein line.
The most important part of this dish is the vessel the creamy layer lays upon. A marshmallow and fruity pebble concoction, similar to that of a rice krispie, gives the perfect height, sweetness, and vibrancy to bring this snack together. Now, you can never forget the top(ping) of whipped cream and crushed “fruity pebbles”.
Go dance and enjoy!
Fruity Pebble Cream Bars
Yield: 9-12 bars
Time: 1 hour + cooling time
INGREDIENTS
Fruity Pebble Base
3 cups fruity pebbles
1 scoop of Garden of Life Raw Organic Protein Powder (Unflavored or Vanilla) or 2 tablespoons corn starch
2 1/2 cups mini marshmallows
1/4 teaspoon salt
4 tablespoons unsalted butter (or coconut oil)
Cream Bar Base
1 1/4 cup raw cashews, soaked overnight or quick-soaked for 20 minutes
1 can coconut cream, liquid removed
3 tablespoons coconut oil, melted
1 cup granulated sugar
Juice of 1 medium-sized lemon
1 teaspoon almond extract, sub with vanilla
1 scoop of Garden of Life Raw Organic Protein Powder (Unflavored or Vanilla), sub with 2 tablespoons of corn starch if needed
1/2 teaspoon salt
DIRECTIONS
To begin, make the fruity pebble crust. In a Ziploc bag, add 1 cup of fruity pebble and 1 scoop of protein powder. Close the Ziploc bag with little to no air remaining. Using a rolling pin or your hands, crush the fruity pebbles into a fine-ish powder. Once combined, set aside.
To a pot, heat the 4 tablespoons of butter (or coconut oil) until melted. Add the mini marshmallows and stir constantly until melted. Once melted, add the remaining 2 cups of fruity pebbles. Add the fruity pebble and protein powder mixtures and stir until incorporated.
Line a 9x9 baking dish with parchment paper. Press the fruity pebble marshmallow mixture along the bottom of the pan in an even layer. Set aside.
To a food processor, add the raw cashews, coconut cream, coconut oil, sugar, lemon juice, almond extract, salt, and scoop of Garden of Life Raw Organic Protein Powder. Blend for 1 to 2 minutes until well combined. I prefer to use a high-speed blender that will ensure the mixture is lump-less.
Pour the mixture over the fruity pebble marshmallow crust and freeze until set, about 3 hours.
Once the cream bars are set, slice into squares. Garnish with fresh whipped cream and crushed fruity pebbles.
Dive in and happy pride!
