I just wanted to drop in quickly and show you the recipe of the Detoxinista – the raw chocolate swirl cheesecake bars. These are really really delicious, but I didn’t have so much time to follow the recipe to a T, so I adapted it a bit to a way I didn’t have to use a food processor (crushed almonds, almond flour and coconut flour). I also did not have maple syrup, so I used honey or stevia AND I included a little almond butter instead of coconut oil only.
With these ingredients you don’t need a food processor and don’t have to grind nuts 🙂
Here we go:
RAW CHEESECAKE BARS twisted version
50g crushed almonds
50g almond flour
2 tbsp raw unsweetened cacao powder
2 tbsp stevia
1 tbsp honey
1 tbsp coconut oil
1 tbsp ground vanilla
1/4 tsp seasalt
Mix all the dry ingredients together. Then add honey and coconut oil, mix well. If it starts to get doughy, start kneading it. Roll out in a baking tray or a flat tupperware and place in the freezer.
50g coconut flour
50g grated coconut
1 small zucchetti, pealed and chopped
2 1/2 tbsp lemon juice
2 tbsp almond butter
2 tbsp honey
1/2 tsp ground vanilla
1/4 tsp seasalt
Blend all the ingredients. If the consistency is too thick, add some water.
Spread the filling over the crust and put back into the freezer.
2 heaped tbsp raw unsweetened cacao powder
water – as much as needed to reach a semi-liquid consistency
1 tpsp stevia
Stir all the ingredients together. Pour lines across the cake using a spoon. With a knife, drag through the frosting lines creating and forming swirls.
Cut the cake in bars and put in the freezer for about 4 hours.
Before serving let it warm up for about 10 minutes.
Store leftovers in the freezer!
I recommend trying these, they tare really delicious!What was the last recipe you tried? Are you a cheesecake fan?
I am not, but I LOVE this one!