Tuesday, October 8, 2013

Check out Raw Chocolate-Swirl Cheesecake bars from Detoxinista.com



This is a great one from detoxinista.com.  I actually make a double batch of this recipe and use a cupcake tin with liners to make 12 servings.  I keep them in the freezer, and eat one for breakfast as I run out the door for protein packed goodness.  It fills me up and lasts a long time.  The basic recipe is below, but use the link for the most complete directions. 

Raw Chocolate-Swirl Cheesecake bars

Chocolate Crust:
1 cup raw pecans
2 Tablespoons cocoa powder
2 Tablespoons pure maple syrup (preferably Grade B)
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
In a food processor, process the pecans and crust ingredients until crumbly.
Cheesecake filling:
1 cup raw cashews, soaked for at least an hour
1/2 cup zucchini, peeled and chopped
2 1/2 Tablespoons fresh lemon juice
2 Tablespoons coconut oil
1/4 cup honey (or agave, for vegans)
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
Directions:
Throw all of the ingredients into a blender and blend until silky smooth. Pour the filling over the chocolate crust and smooth the top, using a spatula.
Chocolate Swirl:
2 Tablespoons cocoa powder
1 Tablespoon pure maple syrup
1 Tablespoon coconut oil, in liquid form
Directions:
Whisk the ingredients together until smooth. Next, using a spoon, gently pour 3-4 lines across the cheesecake bars and swirl.