Strawberry Swirl Cheesecake Bars

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Where has June gone?!? Seriously, summer is passing too quickly! With July peeking right around the corner and July 4th right after that, I thought it was time for some celebratory desserts.

Pondering what type of dessert to make, I came across this recipe that intrigued me. I loved that the filling was made with zucchini & cashews, rather than loaded with sugar and dairy, two ingredients that contribute to inflammation in the body and leave you feeling less than your best!

These bars are sweetened with dates and get their creamy texture from a combination of zucchini, cashews and coconut oil. Another reason I love them is they are super simple to make. You can make them in less than thirty minutes and then leave them in the freezer to chill…no fuss is my kinda dessert!

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Raw Strawberry Swirl Cheesecake Bars (gluten free, Paleo friendly)

Filling

1 zucchini, peeled & chopped (about 1 cup)
1/2 c. Medjool dates (about 6-7), pitted + 1/4 c. hot water
3/4 c. raw cashews
2 T. coconut oil
2 1/2 T. lemon juice
1 T. vanilla
1/8 t. sea salt

Add dates to bowl and cover in 1/4 c. hot water. Allow to soak for about 5 minutes while preparing zucchini. Peel and chop zucchini and add to high-speed blender (I used the Vitamix). Add remaining ingredients and after soaking the dates for 5 minutes, add the dates + water to the blender. Blend mixture until smooth. Pour mixture into bowl and chill in fridge while prepping the base.

Crust

1 1/4 c. nuts (I used a mixture of walnuts & dates)
1/2 c. Medjool dates, pitted
1/8 t. sea salt
1/2 T. or less of water, as needed

Place nuts into food processor fitted with an S-blade. Pulse to form a course flour-like consistency, it’s ok to have some larger pieces too. Add the remaining ingredients, add water less as needed. Once the dough has form, remove and place onto parchment paper, forming a large square with your hands.

Strawberry Sauce

1 c. strawberries, I used fresh whole strawberries
1/4 Medjool dates, pitted
1/2 t. vanilla

Place all ingredients into a high-speed blender and blend to form sauce with smooth texture.

Once each component has been prepared, spread the filling onto the crust and then place rows of strawberry sauce across the top. Next, drag a clean butterknife through the filling and sauce in a perpendicular direction, creating the swirl effect. Chill in the freezer for about two hours, remove and cut into bars. Makes about 20 bars depending on your size preference. Place bars in freezer in a sealed container until ready to serve.

This is sure to be a hit with your guests at your 4th of July party…Travis doesn’t even like cheesecake and he loved it! Plus, you’ll avoid gluten and dairy, two major allergens for many and create a healthy, upgraded dessert option that all your friends will thank you for!

Interested in learning more about my services as a health coach or wondering if a Detox is right for you, let’s chat! Sign up for your FREE Jumpstart Session and let’s get started!! Make sure to sign up for my newsletter too (at top of page) as I will be doing a couple of upcoming events this summer and by signing up, you’ll be in the loop. The next event will be a Local Favorites tasting with Whole Foods Market in Highlands Ranch on July 16th (more info coming soon). I’d love to see you there!

 

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