Vegan Piña Colada Cheesecake Bars

Discover Vegan Piña Colada Cheesecake Bars. Review the available recipe details and open the credited original source for the complete preparation method.

• 5 ounces vegan gingersnap cookies ↔ Replace
• 1/2 cup unsweetened shredded coconut ((can sub coconut flakes)) ↔ Replace
• 1/2 cup macadamia nuts ((can substitute with pecans)) ↔ Replace
• 1 pinch sea salt ((if your macadamia nuts are salted, be very sparing with salt)) ↔ Replace
• 4 tbsp refined coconut oil, melted ↔ Replace
• 1/2 tbsp maple syrup ↔ Replace
• 1.5 cups raw cashews, (soaked in water for 8 hours or overnight ) ↔ Replace
• 3/4 cup refrigerated coconut cream ↔ Replace
• 8 oz vegan cream cheese ↔ Replace
• 2 tbsp refined coconut oil, melted ↔ Replace
• 3 tbsp freshly squeezed lemon juice ↔ Replace
• 1/4 cup + 2 tablespoons (70-75g) organic cane sugar ↔ Replace
• 2 tbsp arrowroot powder or cornstarch ↔ Replace
• 1/4 tsp fine sea salt ↔ Replace
• 1 medium orange, zested ↔ Replace
• 2 tsp pure vanilla extract ↔ Replace
• 2-4 tbsp Malibu, or other coconut rum ((optional)) ↔ Replace
• 8 oz can crushed pineapple or freshly crushed pineapple, juice reserved ↔ Replace
• 1 small fresh pineapple, diced ((or pre-chopped fresh pineapple)) ↔ Replace
• coconut flakes, (toasted) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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