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Cheesecake Fudge Bars with Bob's Red Mill
Bob’s Red Mill, Chef Sarah House
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Instagram: @bobsredmill | bobsredmill.com
Photos: Julie Garner
INGREDIENTS
Crust
2 tsp Bob’s Red Mill Flaxseed Meal
2 tbsp water
1 cup Bob’s Red Mill Paleo Baking Flour
¼ cup coconut sugar
¹⁄8 tsp salt
¹⁄³ cup almond butter
3 tbsp melted coconut oil
½ tsp vanilla extract
Chocolate Fudge
½ cup almond butter
6 tbsp melted coconut oil
¼ cup maple syrup
½ tsp vanilla extract
Pinch of salt
½ cup cocoa powder, sifted
“Cheezecake”
1¼ cups raw cashews
3 tbsp melted coconut oil
3 tbsp maple syrup
³⁄4 tsp vanilla extract
2 oz peeled and diced zucchini
1 tbsp lemon juice
Assorted dried fruits, toasted nuts or edible flowers for decoration
METHOD
Crust
Preheat oven to 350°F/175°C and line a 9x9 inch pan with parchment paper. In a small bowl, whisk together flaxseed meal and water. Let sit 5 minutes to thicken. In a large bowl, whisk together flour, coconut sugar and salt. In another large bowl, mix almond butter, coconut oil and vanilla until smooth. Add flaxseed meal mixture and mix thoroughly. Add flour mixture and mix until crumbly and evenly incorporated. Spread crust mixture evenly in pan and press down firmly. Bake until golden brown, about 10 minutes. Let cool for about 30 minutes.
Chocolate Fudge
In a large bowl, mix almond butter, coconut oil, maple syrup, vanilla and salt until evenly combined. Add cocoa powder and mix until well combined. Pour mixture over cooled crust and smooth evenly. Refrigerate until set, about 30 minutes.
“Cheezecake”
Place cashews in a blender or the bowl of a food processor fitted with the blade attachment. Process to a very fine powder. Scrape the bottom of the blender or food processor bowl to loosen any packed cashew powder. Add coconut oil, maple syrup and vanilla. Process until smooth. Add zucchini and process until smooth. Add lemon juice and mix to incorporate. Pour mixture over set fudge layer and smooth evenly. Sprinkle the top with a generous selection of decorative items, such as sliced almonds, dried cherries and edible flowers. Refrigerate until set, about 1 hour or overnight. Cut into 16 squares. Serve chilled.