So I love cheesecake as much as the next person. But I find myself continuously falling off and back on the healthy eating wagon. And when I fall off, it never feels good. I’ve got a pretty vivid imagination and so I imagine the processed junk I may have had for lunch swooshing around in my stomach as I walk like a box in the back of a car. (bad analogy?)
Then there’s days that I’m back on..really hard. haha. This just so happens to be one of those days. And so I made these babies.
Aren’t they loooovely? Aren’t they beautiful!
I have to say, I am so ridiculously pleased with how these taste. I think this dessert is going to be one of those things that I always have in the freezer.
Here’s my rendition of @lootahpremiumfoods fig and coconut cheesecake bars and here’s how you can make it.
- ½ dates
- ½ almonds
- pinch of sea salt
- ¾ cup of raw soaked cashews
- ¼ cup of honey
- ½ the juice of a lemon
- ¼ + 1 tbspn of full fat coconut milk
- ¼ cup of melted coconut oil
- 1 tspn of vanilla extract
Top with any fresh fruit you’ve got on hand. I topped some with kiwis and some with blueberries.
Here’s how it’s done, son:
1) Line you loaf tin with cling film so that you can easily remove the cheesecake from the mold without it crumbling into a thousand little pieces.
2) In your food processor, process the dates, almonds, and salt until it forms a crumbly dough.
3) Throw dough into the loaf tin and press down.
4) In a blender, bled all the filling ingredients for 2-3 minutes until silky smooth and poor over the crust.
5) Bang the tin on your counter top a few times to get any air bubbles out.
6) Top with the fresh fruit and cover with cling film.
7) Place in the freezer to set for 4-5 hours.
8) When you’re ready to have a piece, take it out at least 15 minutes before eating so that it doesn’t freeze your teeth off.
There! Easy, peasy! Please, please give it a go and let me know how you liked it.
Oh, and follow me on Instagram since you’re here @straightupbananas