I wanted to make a raw healthy dessert for valentines day to share with all of you! But, I also currently have a sore throat. Eating refined sugar, and even too much “healthy sugars” can break your immune system even more. So, I created an immune boosting, very low sugar, vegan (option), raw cheesecake bar that you can share with your loved ones, or keep all to yourself this valentines day! These bars contain fresh ginger in the crust, raw manuka honey to sweeten, collagen, ashwagandha, camu camu and beet powder! All these ingredients really help to boost your immune system and still taste absolutely amazing, I promise. Win win! Enjoy!
***To make these completely vegan you can not add collagen and use maple syrup instead of manuka honey, but you won’t have the immune boosting, anti bacterial properties, minerals, enzymes etc of the honey anymore!***
1/2 cup raw sprouted almonds
1 tbsp raw cacao powder
1 tbsp cacao nibs
1 tbsp melted coconut oil
1-2 soft pitted dates (if small, definitely use 2)
1 tsp ashwagandha (I used sun potion)
1-2 inch piece of fresh peeled and grated ginger (depending how much you love ginger)
1/4 tsp pink salt
1 cup *soaked* raw cashews
1-2 tbsp raw manuka honey (regular raw honey is fine if you don’t have manuka)
3 tbsp melted coconut oil
5 tbsp any plant based milk (I used full-fat canned coconut, to make it extra creamy)
1 tsp camu camu powder
1-2 tsp organic red beet powder (depending how dark you want your bars)
1-2 scoops collagen peptides (I used further foods)
1 tsp vanilla powder or extract
1/4 tsp pink salt
-Homemade raw chocolate drizzle
(mix 2 tbsp cacao with 2 tbsp coconut oil, 1 tbsp honey or maple syrup and pinch of salt)
**soak cashew for at least 2 hours**
In a blender/vitamix or food processor combine crust ingredients. Blitz until well combined and press into a small sized pan lined with parchment paper. Place in freezer.
Clean the blender and add all the filling ingredients. Blend until very very smooth and pour on top of crust. Place back in freezer and freeze for at lease 2-3 hours. Cut into 6 squares and top with chocolate sauce, cacao nibs and bee pollen. Or, just enjoy plain! Store in freezer.