Roasted Peach Yogurt Cheesecake Bars
- 2 cups almond flour
- 14 cup pure maple syrup
- 3 tablespoons coconut oil, melted and cooled
- 12 teaspoon almond extract
- 14 teaspoon salt
- 2 cups plain yogurt, Noosa brand
- 14 cup pure maple syrup, plus
- 1 tablespoon pure maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 12 teaspoon almond extract
- 2 tablespoons tapioca starch, plus
- 1 teaspoon tapioca starch
- 1 peach, halved, roasted and chopped (about 1 cup roasted peaches)
- Prepare the Almost Crust:.
- Preheat oven to 375 and lightly oil an 8 x 8 pan.
- In a bowl, mix together all crust ingredients.
- Pour crust into prepared pan and press into bottom and sides.
- Bake 10 to 15 minutes, until edges are slightly browned.
- Set aside to cool to room temperature.
- Roast the Peach:.
- Cut peach in half, remove the pit and lightly coat the flesh with olive or coconut oil.
- Place peach cut side down in baking dish and place in the oven with the crust.
- Roast for 20 minutes, or until the skin is pulling away from the flesh and the juices are seeping out.
- Remove from oven and allow to cool, chop and set aside.
- Prepare the Yogurt Cheesecake:.
- Lower temp of oven to 350.
- In a blender or food processor, combine all the ingredients for the cheesecake filling except for the roasted peaches.
- Blend just until combined.
- Add the chopped roasted peaches and pulse quickly to just combine with the filling.
- Pour the cheesecake filling into the pan with the crust and bake for 30 minutes.
- Turn off oven and allow the cheesecake to sit for 10 minutes inside the hot oven before removing.
- Allow cheesecake to cool for 20 minutes then place in refrigerator to chill for two hours.
- Cut cheesecake into square and serve with fresh peaches and a drizzle of honey.
almond flour, maple syrup, coconut oil, almond, salt, plain yogurt, maple syrup, maple syrup, eggs, vanilla, almond, tapioca starch, tapioca, peach
Taken from www.food.com/recipe/roasted-peach-yogurt-cheesecake-bars-518563 (may not work)