Nutritional Wisdom with Carly Pollack

Ginger Kiwi Cheesecake Bars

2/3 cup raw almonds
1 cup Medjool dates pitted and chopped
1/2 cup melted coconut oil
2 cups raw cashews, soaked for 4 hours and drained
1/3 cup Grade B maple syrup
1/3 cup fresh lemon juice
1 tsp pure vanilla extract
1 pinch sea salt
2 tbsp fresh ginger, finely grated
1/2 cup spinach
4 whole kiwis, peeled

Line a 8×8 inch baking dish with parchment paper, extending the paper up over the sides for a little overhang. Set aside. First, make the crust by combining almonds, medjool dates, and one tablespoon of melted coconut oil in a food processor and blend on high to mix. Once the mixture is finely-ground, transfer it to the prepared baking dish and use your hands to press it down firmly, then use the back of a spoon to flatten it out. Next, make the filling by combining the remaining half cup of melted coconut oil, drained cashews, maple syrup, lemon juice, vanilla extract, and sea salt in a high-powered blender and blend on high until smooth and creamy. Pour a little less than half of the filling into a small bowl and set aside. Add the ginger to the blender and blend on high until well-combined. Evenly pour this ginger filling on top of the crust, then transfer the dish to the freezer. Pour the remaining filling back into the unwashed blender, then add in the greens and two kiwis. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this kiwi filling on top of the ginger layer. Smooth it over with the back of a spoon or an offset spatula, then transfer the dish back into the freezer to chill for three to four hours (or overnight) until completely firm. Once firm, thinly slice the two remaining kiwis and arrange on top of the cheesecake. Slice into 16 equal servings and serve immediately. Store leftover cheesecake in an airtight container in the fridge for about a week or freeze for longer-term storage (up to one month).

16 servings