Thursday, September 4, 2014

Pumpkin swirl cheesecake bars

Pumpkin swirl cheesecake bars (clean eating style)


For the crust:
2 cups raw pecans
2 tablespoons coconut oil ...
2 tablespoon of creamy almond butter
1/4 cup coconut flour
1/4 cup pure maple syrup, grade B
few dashes of cinnamon
few dashes of pumpkin pie spice
few dashes of ground cloves
few pinches of pink himalayan salt

For the filling:
2 cups raw cashews (soaked for at least 4 hours, overnight is better)
1/2 cup coconut oil, liquid
1/4 cup + 1 tablespoon pure maple syrup, grade B
1/4 cup unsweetened vanilla almond milk
1 tablespoon vanilla extract
1 cup zucchini, peeled & diced
1/4 cup of coconut palm sugar
1/4 teaspoon pink himalayan salt
juice of one or two lemons to taste
1 cup of canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cloves

1.Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined.
2.Line the bottom of an 8x8 square glass pan with parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
3.In a high-powered blender, process the raw cashews until they are blended. Then add the coconut oil, 1/4 cup of maple syrup, almond milk, and vanilla. Blend until smooth. Then add the zucchini, coconut crystals, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. Start by juicing 3/4 of the lemon, blending and tasting, and adding more. Add as needed to your preference then blend again until a super smooth and creamy batter is formed.
4.Pour 2 cups of this plain batter into a separate cup and set aside. To the remaining plain batter add the pumpkin, the remaining tablespoon of maple syrup, cinnamon, pumpkin pie spice, and ground cloves. Blend until smooth.
5.Remove the crust from the freezer. Pour half of the pumpkin batter on the bottom. Then pour half of the plain batter over the pumpkin layer. Repeat this process twice or until you are out of batter. Using a butter knife gently swirl through the layers until you get neat swirl designs on top. Place back in the freezer to set for at least for hours or overnight. Let thaw about 10-15 minutes before cutting into squares and serving. Enjoy!

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