Avocado lime cheesecake bars

In our house we’ve been dealing with food sensitivities for the past 3 years, since O was born. He has a sensitivity to dairy, nuts, wheat and eggs. Now, with Sophie, we’re dealing with the same thing. So, as a nursing mama, I’ve had to make some serious changes to my diet. As a result, I’m always looking for recipes to satisfy my major sweet tooth. I absolutely LOVE cheesecake, so I modified an avocado lime cheesecake bar recipe to fit our dietary restrictions and it was a real hit! 

2 cups rolled oats
1/2 cup dried cranberries or raisins
*You can add 1/3 cup of pecans if desired
1/4 cup melted coconut oil
2 Tbsp honey
1 inch piece of fresh ginger, grated
1 1/4 cup milk (I used coconut milk)
1 Tbsp unflavored gelatin
1/4 cup raw-style sugar (I didn’t have any so I used Stevia)
Zest of 2 limes 
1 tsp vanilla extract
Juice of 1 lime
2 medium ripe avocados
8 oz. cream cheese (I used Daiya dairy free cream cheese replacement)
Place oats in food processor and grind. Add raisins or cranberries, honey, oil and ginger and mix in processor until mixture is sticky.
Using rectangular baking dish, place long piece of parchment or wax paper, leaving a generous amount of overhang on all sides of the dish. Place oat mixture in the pan and spread until evenly distributed. Place in refrigerator to chill. 
Mix gelatin powder with 2 Tbsp of warm water in a small bowl. Let set for 5 minutes. In medium saucepan, bring coconut milk, vanilla, sugar and lime zest to a boil. Add the gelatin and stir until it has dissolved into milk mixture.
In food processor, blend avocados with cream cheese until smooth. Add the hot milk mixture and blend. Spread mixture evenly over crust. Sprinkle with dried coconut and shaved almonds (I added the almonds on individual bars when serving since O and I couldn’t eat them). Place in the refrigerator to set for at least 2 hours (or in freezer to speed up the process).
Enjoy! Thanks for reading,

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