Kiwi Citrus Bars

Delicious and zingy Kiwi Citrus Bars by the amazing Teri Ann Carty!



  • 1 cup raw almonds
  • 1 1/2 cups medjool dates
  • 1/2 cup @rawcology chocolate granola
  • 2 tbsp melted coconut oil
  • Pinch sea salt


  • 2 cups raw cashews soaked
  • 3/4 coconut cream
  • 1/2 cup lemon and lime juice freshly squeezed
  • 1 tsp vanilla
  • 1/2 cup maple syrup
  • Pinch sea salt
  • 1 tsp spirulina
  • 1 tbsp grated ginger
  • 4 green kiwis


  1. Spray coconut oil into a standard sized loaf pan and place parchment paper inside. Place Almonds, medjool dates, coconut oil and sea salt into food processor and pulse till combined.
  2. Add in Rawcology granola and pulse till incorporated. Press mixture into a loaf pan and put in freezer while you prepare filling.

For Filling:

  1. Rinse cashews and place into a high speed blender. Add coconut cream, lemon and lime juice, vanilla, maple syrup and sea salt.
  2. Blend on high until smooth and creamy. Transfer 1/2 of the filling to a bowl and for the time being. Remove crust from freezer and pour 1/2 the creamy filling on top of crust. Place back in freezer.
  3. Place the remainder of the filling back into same blender and add grated ginger, spirulina, and 2 kiwis. Blend again until until smooth. Once the first creamy layer has firmed up, pour the last layer on top. Smooth out any edges.
  4. Place back in the freezer and let it rest for 10 minutes before you add sliced kiwis. Thinly slice remaining 2 kiwis and place on top of your cheesecake.
  5. Place back in the freezer until you are ready to serve. Once ready to serve, remove from freezer for 30 minutes to soften up.
  6. Lift cheesecake out of loaf tin and place on cutting board. With a hot sharp knife, cut into bars. Store remainder in freezer if there are any left!

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DessertGluten FreeRaw

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