Amazing Wellness - - HEALING KITCHEN -

Serves 8 to 12 Dates and wal­nuts take the place of gluten, sugar and but­ter in these no-bake ve­gan bars. Start with very soft dates for the best re­sults. The bars are best served very cold, just out of the freezer; make them in ad­vance for a spe­cial party, and store ex­tras for up to three months in the freezer. Be sure to use raw, not roasted, cashew but­ter for the best color and fla­vor; or soak 3/ 4 to 1 cup of raw cashews for six to eight hours, rinse, drain well and process in a food pro­ces­sor with the rest of the fill­ing in­gre­di­ents.

1 cup very soft Med­jool dates,

pit­ted 1 cup wal­nuts ⅛ tsp. salt 4 Tbs. rice pro­tein pow­der 1 cup cashew but­ter, raw ½ cup dairy-free yo­gurt,

plain or le­mon-fla­vored ¼ cup agave or honey ¼ cup le­mon juice 2 cups frozen blue­ber­ries, thawed 3 Tbs. ground chia seeds Agave or honey for blue­berry top­ping (op­tional)

1. Cut parch­ment to fit the width of an 8-inch-square glass baking pan, leav­ing a 2-inch over­hang on both sides.

2. Com­bine dates, wal­nuts, and salt in a food pro­ces­sor; process for 2 to 3 min­utes on high speed un­til mix­ture is pasty and holds to­gether when pressed with your fin­gers. If mix­ture is dry, add a tea­spoon or two of wa­ter. Add pro­tein pow­der and process for 30 sec­onds longer, un­til well-blended. Press mix­ture evenly into bot­tom of pre­pared pan and place pan in freezer while pre­par­ing fill­ing.

3. In a medium bowl, beat to­gether cashew but­ter, yo­gurt, agave or honey, and le­mon juice. Spread over crust in baking dish with a rub­ber spat­ula and smooth top. Trans­fer to freezer and freeze for 3 to 4 hours, un­til very firm.

4. Rinse food pro­ces­sor well and add blue­ber­ries, chia seeds, and agave or honey, if us­ing. Pulse briefly to mix; mix­ture should be chunky. Set aside (mix­ture will thicken as it stands).

5. To serve, re­move le­mon-cashew bars from freezer. Run a but­ter knife around the edges that touch the pan di­rectly. Us­ing over­hang­ing parch­ment as a sling, lift bars from pan and care­fully peel off parch­ment. Trans­fer to a cut­ting board, spread with blue­berry mix­ture, and cut into squares. Serve im­me­di­ately.

For our pro­tein-packed Quinoa Pizza Crust recipe, go to amaz­ing well­

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.