Banana Caramel Cheesecake Bars Recipe (Raw, Vegan, GF, SF)


Would you believe me if I told you that every ingredient used in this decadent recipe has major healing properties? Well, It's true! You can read about them in Anthony William's #1 New York Times Best-Selling book, Life Changing Foods.

Although these bars might be a little higher in fat than what we would normally want to consume on a natural healing protocol, it's good for mental health to mindfully treat yourself from time to time.

So do some dry brushing, take a nice warm bath, stretch your body, make a list of all of your accomplishments, practice some positive affirmations, tell your people how much you love them, kick your feet up, watch your favorite movie, and treat yourself to these!


What you'll need:

CRUST

  • 1 cup walnuts

  • 1/2 cup dates (pitted)

  • 3-4 tsp purified water (if dates are hard)

  • 1/2 cup raw, unsweetened coconut shreds

  • 1/2 tsp pure maple syrup (or raw honey)

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp Himalayan salt

FILLING

  • 2 cups raw cashews soaked overnight

  • 6 tsp coconut oil

  • 2 ripe bananas

  • 1 tsp pure maple syrup (or raw honey)

  • 1 ounce plant milk (I used coconut milk)

  • Juice of 1 lemon

  • 1/2 tsp cinnamon

  • 1/2 tsp vanilla bean powder

  • 1/4 tsp Himalayan salt

CARAMEL TOPPING

  • 10 dates (pitted)

  • Splash of purified water

Method:

  1. Process crust ingredients in a food processor.

  2. Press crust into rectangular cake pan (I used this non-toxic one). Place pan in the freezer.

  3. While crust is chilling, blend filling ingredients to a creamy consistency.

  4. Take pan out of the oven, pour filling on top of crust. It should be a few inches thick, depending on the size of your pan.

  5. Place pan back into the freezer for at least 15 minutes.

  6. Process date caramel ingredients until smooth.

  7. Take pan out of the freezer, and spread date caramel on top of filling.

  8. Cut cake into desired size bars.

  9. Store in the freezer and enjoy!

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