Dessert made with no sugar kombucha? It’s cheesecake, no-bake AND easy to make? Sign us up!

Not only is this recipe super easy and tasty, but these kombucha cheesecake bars are also crowd pleasers and ready to grab on the go. Schools are open, extracurriculars are back on, some of us are back to the office, and when hunger hits these beauties are there to save the day.

To paraphrase Ferris – life moves pretty fast, if you don’t stop and enjoy a kombucha once in a while you might regret it. Something like that anyway. Bueller? No?

Featuring the raw, live-cultured goodness of Remedy kombucha and nutrient-packed ingredients like cashews and raspberries, there’s no guilt enjoying these bars with the whole fam.

While you’re upping your snack-prep game, stock up on your bevvie stash with some healthy drinks to grab along the way. We’re partial to keeping a 4-pack of Remedy Kombucha chilling in the fridge (bonus – the multipack helps prevent your family from drinking the last booch before you get to it!). It’s great for your guts, available in amazing flavours, and contains zero sugar. Oh ya, and it’s delicious!

Ingredients

Serves 8

1 can of coconut milk

200g of raw cashews

¾ can of raspberry lemonade kombucha

2tbsp of maple syrup

25g of freeze-dried raspberries

8-10 digestive cookies or chocolate cookies (about 1 ½ cups)*

3tbsp of coconut oil melted

Recipe

1. Soak cashews in Remedy kombucha for 6 hours.
2. Mix your cookie crumbles with coconut oil and press over a lined baking dish (suitable for freezing)
3. Blend your cashews, kombucha, and coconut milk.
4. Add your mix over the cookie base and sprinkle the dried raspberries.
5. Freeze overnight.
6. Remove from the freezer 5 minutes before cutting your bars.

 Recipe designed by: @dietly.co

*For vegan bars, just use plant-based cookies.

Did you make these delish bars? Let us know in the comments!