A sweet treat that is a little healthier and a little lighter than your traditional mocha cheesecake.
I also want to introduce maca powder to you if you haven’t tried it before. It is a wonderful superfood full of vitamins and fiber that increases your energy and stamina. It’s worth a try in your smoothies and baked goods. It’s one of my new favorites.
I also added chia seeds to this, using them as an egg replacement. I love to sneak these wonderful ingredients into my daughters diet without her even knowing. The best part is after her eating it a few times, I tell her what is in her food. This teaches her that things that might not look appetizing to her at first, are actually quite good. She isn’t labeled a picky eater for no reason. That girl eats with her eyes first, as most of us do, but she gives it a whole new meaning. She also has issues with texture so if you can create dishes for her with an appealing look and feel, then you have won a big battle.
You’ll love these bars too. They are just simply delicious.
- 2 Cups Whole Wheat Graham Flour
- 4 Tablespoons Coconut Palm Sugar
- 1/2 Cup Coconut Oil or Ghee, melted
- 8 Oz Cream Cheese, softened
- 1/4 Cup Honey
- 1 Tbsp Maca Powder
- 1 Tbsp Instant Coffee Granules dissolved in 1 Tbsp Water
- 2 Tbsp Unsweetened Cocoa Powder
- 1 Tbsp Chia Seeds in 2 Tbsp Water
- 2 Tbsp Coconut Oil
- Pinch of Salt
Chocolate Drizzle: (Optional)
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Tbsp Honey
- 3 Tbsp Coconut Oil
Preheat oven to 350 degrees.
Mix all of the crust ingredients together and press into the bottom of a 9″ x 9″ pan.
*This does make a very thick crust, I confess, so if you don’t like it as thick as I do, by all means, cut the crust ingredients in half.
Bake crust for 10 minutes.
Allow it to cool while you make the rest of the bars.
Mix your chia seeds with water and let them set for 15 minutes to create the egg like consistency you want from them.
This is also a good time to make your chocolate drizzle. Mix all of the ingredients for the drizzle together until smooth and set aside.
Do not refrigerate this. If you do, no big deal, you will just need to microwave it for a few seconds to turn it to liquid again. The coconut oil causes it to harden. This is also how you can make a homemade, healthy magic shell. It hardens as soon as it touches anything cold, as you will see when you use it on your mocha cream cheese bars.
Using a food processor or electric mixture, combine all your mocha filling ingredients, including your chia seeds, water and all.
Make sure you have dissolved the instant coffee into the water before adding so you don’t have any grittiness to your filling.
Mix everything until it is smooth and creamy.
Pour the mixture onto your cooled crust and level it out.
Refrigerate for an hour or two to set up.
You can drizzle the chocolate on the bars before or after you cut them I store mine in a squeeze bottle and add it to each bar as we eat them. i think it looks prettier this way.
Don’t you just love these combine and pour type recipes!?
As you can see I made a thick crust but I love graham cracker crust. Feel free to make it thinner if you aren’t a crust freak like me. I’m used to being the freak in the group. 😉