Free Shipping On All Continental US Orders Over $45*


Vibrant Pitaya Ombre "Cheesecake" Bars

Pitaya Ombre Cheesecake Pitaya Ombre Cheesecake

All I have to say is: vegan pitaya ombre cheesecake bars inspired by @dani_nemeh. They’re as delicious as they are beautiful. You’re welcome :)

These desserts are a cashew and pitaya-based raw, gluten-free, and vegan and take all of a few minutes to throw together. They keep for a few weeks in a covered container in your freezer and are absolutely divine for anytime!

Looking for more amazing plant-based dessert ideas? Of course you are! Check out these 10-Ingredient Sweet Potato Cupcakes with Avocado Frosting, these Peanut Butter & Jelly Raw Chocolate Bonbons, and of course these Dreamy Chocolate Tahini Brownies.

RECIPE (serves 8)


  1. Crust ( you can either make it with the below ingredients or with 2 of your favorite plant-based protein bars such as Square Organics bars sliced in half and molded to the base of the container you're using)
  2. - 12 medjool dates, pitted
  3. - 3/4 cups nuts (you can really use any you have. I used a mix of almonds, pecans, and cashews)
  4. - 3 tablespoons ground flax seed
  5. - 1 teaspoon coconut oil
  6. - 1/2 teaspoon cinnamon
  7. - a dash of sea salt


  1. - 1 cup soaked raw cashews (I put them in boiling water and let them sit covered for about 45 minutes)
  2. - 6 tablespoons pure maple syrup
  3. - 3 tablespoons coconut oil
  4. - 2-3 tablespoons of plant-based yogurt (cashew, almond, or coconut yogurt all work)
  5. - (optional) 1/2 teaspoon @foursigmatic beauty blend or use an adaptogen of your choice like reishi
  6. - 1 packet of your favorite frozen pitaya blend
  7. - 1 teaspoon vanilla extract


  1. - almond butter
  2. - coconut flakes


  1. Start by mixing the crust ingredients in a food processor, then molding to the base of a 6x9-inch glass container.
  2. To make the "cheesecake" layers, add all ingredients into a blender, but when you get to the pitaya, just put about 1 teaspoon in. Blend. Pour cheesecake mixture over crust. Put the rest of the pitaya mixture into the blender and blend for the darker pink layer. Pour over crust, spread & place in the freezer for about an hour, or until the cheesecake sets.
  3. Drizzle with some almond butter and coconut if you're feeling cool and enjoy!


Older Post
Newer Post

Related Posts

Pumpkin Pie Smoothie Bowl
Pumpkin Pie Smoothie Bowl
Give us pumpkin and Vanilla Beauty Collagen Support Creamer and we have another fall recipe! Even though the weather ...
Read More
Pumpkin Cream Cold Brew
Pumpkin Cream Cold Brew
Fall season is officially hitting us hard and the team here at Copina Co. is ready for it. To kick off the beginning ...
Read More
Single Serve Apple Crumble
Single Serve Apple Crumble
Sometimes you just need a dessert for one and we are loving our new fall recipes. Making our single serve apple crumb...
Read More