Dragonfruit & Cream Cheese Energy Bars
These colorful no-bake energy bars combine dragonfruit, oats, nuts, coconut and a creamy layer of sweetened cream cheese. They make a convenient snack and are an excellent way to use ripe dragonfruit.
Prep Time: 25 minutes
Chill Time: 2 hours
Yield: 12 bars
Ingredients
Dragonfruit Energy Base
1 cup fresh dragonfruit, finely chopped
1 ½ cups old-fashioned rolled oats
½ cup unsweetened shredded coconut
½ cup almonds, finely chopped
¼ cup honey
¼ cup creamy peanut butter or almond butter
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon salt
Cream Cheese Layer
4 ounces softened cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla extract
1 tablespoon finely mashed dragonfruit
Topping
2 tablespoons chopped almonds
1 tablespoon shredded coconut
2 tablespoons finely diced dragonfruit
Instructions
Line an 8-by-8-inch baking pan with parchment paper, leaving some parchment hanging over the sides so the finished bars can be lifted out easily.
Place the chopped dragonfruit in a fine-mesh strainer.
Press gently with a spoon to remove excess liquid.
In a large bowl, combine the oats, shredded coconut and chopped almonds.
In a small saucepan over low heat, combine the honey, peanut butter and coconut oil.
Stir constantly until the mixture is smooth and completely combined.
Remove from the heat.
Stir in the vanilla extract and salt.
Pour the warm mixture over the oats.
Add the drained dragonfruit.
Mix thoroughly until everything is evenly coated.
Transfer the mixture to the prepared pan.
Press it firmly into an even layer. Use the bottom of a measuring cup or the back of a spoon to compact the mixture.
In another bowl, beat the softened cream cheese, powdered sugar and vanilla until smooth.
Add 1 tablespoon mashed dragonfruit and mix until evenly colored.
Spread the cream cheese mixture evenly over the oat base.
Sprinkle the chopped almonds, coconut and diced dragonfruit over the top.
Cover the pan and refrigerate for at least 2 hours.
Once firm, lift the entire slab from the pan using the parchment paper.
Cut into 12 bars.
Storage
Keep refrigerated in an airtight container for up to 5 days.
For longer storage, wrap individual bars and freeze for up to 1 month. Thaw in the refrigerator before serving.