Yield: 8–10 slices
Pan: 8-inch springform
Method: No-bake
Chill Time: 4 hours minimum (overnight recommended)
Ingredients
Crust
- 1 ½ cups Naturalvert Raspberry Cacao Granola
- 2 tablespoons butter
- 1 tablespoon agave or maple syrup
- Pinch fine sea salt
Filling
-
½ - 2/3 cup full-fat coconut cream (thick part from chilled cans)
- 8 oz cream cheese, plain
- ⅓ cup agave syrup
- 1 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon melted olive oil
- ¼ cup strained raspberry purée
Topping- Naturalvert granola
Instructions
- Prepare the crust
- Pulse granola in a food processor to a coarse crumb.
- Mix with melted butter, syrup, and salt.
- Press firmly into lined springform pan.
- Refrigerate 15 minutes.
- Make the filling
- Beat coconut cream and cream cheese until smooth.
- Add agave, lemon juice, vanilla, coconut oil.
- Mix until creamy and evenly colored.
- Assemble
- For filling, Add the raspberry puree to the filling and swirl to create a marbled effect.
- Refrigerate at least 4 hours or overnight.
- Finished
- Release pan and garnish with granola.
- Slice with a warm, clean knife.