Purple and Gold Skol Bars

Some things, like a “Minnesota Miracle”, and only 1 game standing between the Vikings playing in the Super Bowl that just happens to be taking place in their stadium calls for Purple and Gold Skol Bars! I’m not a huge fan, but my husband is and I live in Minnesota so I got to pull out some purple pride with this recipe.

There is so much going on over here and I’ll share more in the next 2 weeks but I’m going to have my hands full and if the Vikings win I think Minnesota will be madness and add to my stress the next couple weeks but I’m going to try to stay calm and just go with the flow. Luckily I have a few recipes already planned out and I still don’t know how I managed to make and photograph these yesterday to get them up. Don’t worry my blog won’t turn purple and gold, I promise. I have only one other recipe planned and it isn’t purple or gold, well maybe tator tots could be considered gold, but a fun twist on a Minnesotan food, Tator Tot Hotdish. I just had to with the Super Bowl being here break out a food from my home state.

Skol is the Minnesota Vikings chant. When I looked it up I found it is a Danish/Swedish word for “cheers”, or “good health”, a salute or toast to an admired person or group. It isn’t the name I wanted to go with but everyone was telling me I had to have Skol in the name and after reading that I felt it fit so I went with it.

You don’t have to be a Vikings fan to make or enjoy these bars, you don’t even have to add the gold layer if you don’t want they are still delicious blueberry “cheesecake” bars. Basically a dairy free/ vegan no bake cheesecake layer but I made them with honey (our favorite local Minnesota Bare Honey) as there is already honey in the Minnesota made Whole Me Clusters I used in the crust. You can go one of two ways with the crust either Salted Peanut Chocolate as I did here or Lemon Blueberry Chia. This is basically a twist on my No Bake Blueberry Cheesecake Bars I posted last year using the Lemon Blueberry but blending in the blueberries to make a nice purple color and adding some gold fun. If you aren’t feeling the lemon you can make them as I did here with the Salted Peanut Chocolate Cluster crust, you don’t taste the chocolate really and it’s kind of a twist on a peanut butter and blueberry jelly sandwich.

If you’re having a party to watch the game these make an easy snack or dessert. You do need to plan as you need to soak the cashews for at least 4 hours and you will need about 6 hours to chill the bars before cutting them. While my “assistant” tried to help cut into the bigger size I would usually cut them, 16 for a 8×8 or 9×9 pan, I feel that a smaller piece would be a good option as they are so rich. Since I couldn’t re-cut the ones already cut I went with it but still wanted to get the recipe up but I would go with cutting them into 25 instead of 16 and that’s what I will do the next time I make them.

This is the size if cut smaller:

For another fun Viking inspired recipe check out my Purple Pride Bites on Instagram, only 4 ingredients in these wholesome bites that are a cross between fat balls and energy bites that are so good. I’m sure of it I’ve eaten over a dozen this week, I stopped counting. All in the name of recipe testing of course, or at least that’s my story. I didn’t have time to write a post and get the recipe up on the blog but I wanted to share it.

Skol Vikings, let’s win this game!

Print Recipe

Purple and Gold Skol Bars

No bake dairy free blueberry cheesecake with a salted peanut or lemon blueberry chia crust. Easy to make ahead for game day (inspired by the Minnesota Vikings) or party! Gluten free, grain free, dairy free, paleo friendly.

Course

Dessert

Prep Time

30 minutes

Passive Time

10 hours

Servings

16-25 servings, 8x8 or 9x9 pan

Ingredients

Crust

• 1 8oz package Whole Me Salted Peanut Chocolate Clusters OR Whole Me Lemon Berry Chia Clusters
• 1 1/2 TBSP coconut oil, melted

Purple and Gold Cheesecake Layer

• 2 c raw unsalted cashews, soaked 4 hours
• 1/3 c honey (local Minnesota made Bare Honey)
• 1/2 c coconut cream, OR 1/3 coconut oil, melted (So Delicious Original Culinary Coconut Milk)
• 2 TBSP lemon juice
• 1 TBSP vanilla
• 1 1/2 c frozen blueberries, thawed
• 1/2 tsp ground turmeric
• 1 TBSP coconut milk or golden turmeric milk

Course Dessert Prep Time 30 minutes Passive Time 10 hours Servings 16-25 servings, 8x8 or 9x9 pan Ingredients Crust 1 8oz package Whole Me Salted Peanut Chocolate Clusters OR Whole Me Lemon Berry Chia Clusters 1 1/2 TBSP coconut oil, melted Purple and Gold Cheesecake Layer 2 c raw unsalted cashews, soaked 4 hours 1/3 c honey (local Minnesota made Bare Honey) 1/2 c coconut cream, OR 1/3 coconut oil, melted (So Delicious Original Culinary Coconut Milk) 2 TBSP lemon juice 1 TBSP vanilla 1 1/2 c frozen blueberries, thawed 1/2 tsp ground turmeric 1 TBSP coconut milk or golden turmeric milk

Instructions

1. Soak cashews in filtered water in a glass jar for 4 hours or overnight.
2. Prepare a 9×9 pan lining with parchment paper leaving overhang so you can lift the bars out and cut them.
3. In a food processor pulse clusters until you have a coarse crumble.
4. Add coconut oil and process a minute or two until combine.
5. Press crust into the bottom of prepared pan. Place crust in the freezer while making the cheesecake layer.
6. Rinse and drain the soaked cashews.
7. In a food processor, or Vitamix, pulse cashews until they are broken up as much as possible.
8. Add coconut cream or coconut oil, lemon juice, honey, and vanilla blend until smooth stop to scrap the sides as needed.
9. Remove 1/4/1-3 cup of the cheesecake mixture and put into a bowl and set aside this will be to make the gold on top, if you don't want that you can skip this step.
10. Add blueberries to the remaining mixture still in your Vitamix or food processor and blend until smooth. The purple will get slightly darker as it freezes.
11. Pour blueberry cheesecake over prepared crust. Lightly tap the bottom of your pan on the counter a few times to get out air bubbles.
12. Add ground turmeric to the remaining cheesecake you set aside, add a little non dairy milk or golden turmeric milk if needed to blend only if needed. You want it to be slightly thinner then the blueberry layer so you can fling or drizzle it on the top.
13. Drizzle or fling the gold layer on the top of the blueberry layer. Have fun, it's like flinging paint as a kid!
14. Again gently tap the bottom of the pan on the counter to help the two layers settle.
15. Place on a level surface in the freezer for 6 hours, or until serving.
16. Remove from the freezer 15-20 minutes before serving. Carefully cut with a sharp knife and serve. (You can cut them while slightly frozen and then put them back in the freezer until serving but you want to enjoy them slightly thawed (15-20 mins) so they have a creamy texture but if sitting out too long and get warm they will get too soft.)
17. Enjoy!

Recipe Notes

*If you don’t want to use,  cannot find Whole Me Clusters, or want a vegan crust you can make with the pecan crust from this recipe.

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