Long, long ago I experimented with a raw foods diet.
The vibration was high, my skin was immaculate, and my digestion was amazing.
I also developed a heavy love affair with both Sarma Melngailis and Matthew Kenney.
However, it was work – a lot of work – AND a whole lot of money. Nuts, seeds, avocados, piles of produce are not cheap, and soaking, sprouting, and dehydrating are ever time consuming.
Although I felt amazing for a period of time, it simply was not sustainable (oh, I could NOT get enough – I shriveled up like one of my dehydrated fruit cookies).
And, long before that – in high school, in fact – I ate a strictly vegan diet.
One of my favorite snacks during this period was a a raw, vegan Cashew Apricot Bar. It was heavenly. Oh my good god. I consumed a giant one every day. Dreamy, creamy, and so delicious.
This was long before the days of Larabar, but this giant slab of raw, sprouted fruit and nut goodness was somewhat reminiscent of that.
As I think back to those days, I’m grateful for the lessons that I learned and unlearned following a strict food regimen – and I’m ever grateful for the flexibility (sometimes) I have adopted into my dining and drinking life these days.
In any case, some of the things I ate will always be considered delicacies to me. Thus, I dedicate this dessert to those “days of yore.”
Vegan, Gluten-Free, Raw Cashew Apricot Cheesecake Bars
Vegan Gluten-Free Raw Cashew Apricot Cheesecake Bars
Crust:
2 cups raw cashews
1 1/2 cup dried apricots, chopped
1/4 cup Artisana Organics Raw Cashew Butter
Filling:
16 oz. vegan cream cheese, softened
2 1/2 cups powdered sugar
1/4 cup Artisana Organics Raw Cashew Butter
1 tsp. vanilla extract
1/2 tsp. sea salt
Topping:
dried apricots, sliced
ground nutmeg
Process the cashews and apricots in a food processor until sticky and somewhat smooth. Add the cashew butter and blend until smooth.
Line a pan with plastic wrap and press the crust into the pan.
Clean the bowl of the food processor and whip together the cream cheese, sugar, cashew butter, vanilla, and salt.
Spread over the cashew apricot filling and freeze for several hours.
Top with the dried apricot slices and nutmeg before slicing and serving.
Store in the fridge.
