Vegan Suntava Purple Corn™ Swirl Cheesecake Bars


  • 1/2 cup walnuts
  • 3/4 cup oats
  • cup medjool dates, pitted
  • 1/2 tsp cinnamon
  • pinch of saltvegan swirl cheesecake bars
Cheesecake Filling
  • 1 3/4 cups cashews, soaked overnight then drained
  • 1 cup full-fat coconut milk (just the cream from the top with a bit of the liquid)
  • 1/4 cup refined coconut oil, melted 
  • 1/4 cup maple syrup
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Purple Corn Swirlpurple corn swirl cheesecake bars
    1. Line an 8×8 inch pan with parchment paper.
    2. In a food processor, blend the walnuts, oats, dates, cinnamon and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a few more dates and blend again.
    3. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
    4. Add the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract to a blender or food processor and blend until completely smooth.
    5. Pour the cheesecake layer into the pan.
    6. Whisk together Suntava Purple Corn Extract Powder and water (or maple syrup) until it becomes a syrupy consistency.
    7. Add dollops of the purple corn mixture to the pan and use a sharp knife or chopsticks to create swirls.
    8. Place bars into the freezer to firm up for 4 hours, or overnight.
    9. Let thaw for 5 minutes on the counter then cut and serve!
Store leftovers in the freezer in a sealed container or freezer bag for up to 3 months. These bars cannot be stored in the fridge as they will become too soft. Remove from the freezer 5 minutes before serving.
Recipe adapted from Choosing Chia.

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