So last week I brought you the recipe for my Raw Salted Caramel Snickersy Slice (you’re welcome by the way). I was expecting jubilation and tears of joy but it has since come to my attention that not everyone loves caramel and chocolate. Ummm first of all, what the fuck? I don’t understand this, it’s strange and unnatural and frankly I don’t bloody trust you weirdos. But, never let it be said that I am not accommodating to difference (even if it is fucking weird), so I’ve come up with what I believe is a very generous compromise – Raw Chocolate Blueberry Cheeselesscake Bars.
This uses the same crunchy chocolate base as the snickersy slice (I said I was accommodating, not a fucking walkover, there has to be some chocolate in there somewhere for glob’s sake!) but replaces the caramel and chocolate on top with a deliciously creamy blueberry ‘cheesecake’ topping complete with whole berries for a juicy pop of fresh flavour.
Although it’s called a cheesecake topping it’s actually dairy free. The texture instead comes from using cashews which do amazing creamy things when soaked and pureed like I’ve done here giving you the same rich, velvety result that cream cheese provides without the actual cheese which is bloody handy if you’re a non-dairy queen or king. It’s also gluten and refined sugar free so forget the idea of dessert-induced guilt and wrap your happy lips around a big blue slice of this health friendly piece of happiness.
Get this stuff
Chocolate Crunch Base
½ C walnut pieces
¼ C prunes plus ¼ C dates or ½ C of one or the other, dates should be soaked for an hour or two first to soften and then drained
½ C cacao or high quality dark cocoa
½ C cacao buckini crackles (recipe here)
Blueberry Cheeselesscake Topping
1 C cashews, soaked for a couple of hours or overnight
1 C + extra 1/2 C frozen blueberries
1-2 T stevia or rice malt syrup, maple syrup or sweetener of choice
2 T coconut oil
Do this with it
Create in exactly the same way as instructed here for the Snickersy slice then set it aside in the freezer while you whip up some cheeseless-cake topping.
The cashews need to be soaked for at least a couple of hours or ideally overnight. If you’re running short on time soaking in boiling water can expedite the process. Make sure they’re completely drained then toss them in the blender or food processor with 1C of blueberries and your sweetener of choice. Power up your machinery and whip that mixture good until it forms a thick, creamy cheesecake like consistency. Next add your coconut oil and give it another blast to combine well. You want to avoid adding the oil at first at the frozen berries can make it go all chunky and nasty, adding it later will avoid this. Once you have a lovely whipped looking mixture pour it out into a bowl and then mix in the extra 1/2 C of blueberries by hand. Show a bit of tender loving care here and mix gently, the idea is to keep the berries whole so you find delicious little pops of fruity flavour when you eat it.
Take the chocolate base out of the freezer, pour the blueberry mixture over top and smooth it out into an even layer. I’d love to tell you it’s ready to go now but like all good things this one takes time. I suggest at least another couple of hours freezer time to let it set but ideally leave it overnight to harden properly.
Once it’s set, or if you just can’t wait another damn minute, whichever comes first, remove it from the tin using the paper lining to lift it out and then cut into bars. Store in the freezer and enjoy at your leisure. I love this one served with a bit of thick greek yoghurt or co-yo or even better some strawberry nice cream whizzed up freshly on demand.