RecipesUncategorizedVegan Zucchini Bread

Strawberry Shortcake Bars
(Gluten Free, Paleo + Vegan)

+ INGREDIENTS
  • For the crust

    • 1.5 cups oats
    • 1/2 cup almond flour
    • 8 pitted Medjool dates
    • ¼ cup melted coconut oil
    • 4 tbsp Rusty’s Maple Almond Butter

    For the cheesecake

    • 2.5 cups raw cashews soaked in cold filtered water for at least four hours or preferably overnight (see Notes)
    • ½ cup coconut milk or cream
    • ¼ cup coconut oil melted and cooled 
    • ⅓ cup silan
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
    • 2 tbsp Rusty’s Maple Almond Butter 
    • 2 cups strawberries halved
+ DIRECTIONS
  • Instructions:

    1. Line a pan with parchment paper. Set aside.
    2. Add the oats, almond flour, pitted dates, coconut oil, and Rusty’s to a food processor or high-powered blender and pulse until it comes together into a sort of sticky dough, with small bits remaining. Don’t over-process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
    3. In the same food processor,  combine all of the filling ingredients except the strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. If you feel it’s not creamy enough, you can add a bit more coconut milk or lemon juice. Scrape down the sides as necessary. 
    4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
    5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Press the strawberry halves into the bars.
    6. Place in the freezer to firm up for at least 3 hours before cutting. Run your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Let them thaw at room temperature for 10-15 minutes before serving.
    7. Store leftovers tightly wrapped in the freezer.
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