June 21, 2016

Strawberry Rhubarb Bites

Strawberry Rhubarb Bites

Disclaimer: this recipe only makes five bites. Though I was originally disappointed by its small turn out, I took a bite and was immediately grateful, as these exhausted all abilities to maintain self control. They definitely won’t rhub(arb) you the wrong way. Recipe below!

Strawberry Rhubarb Topping:

  • 1 cup strawberries, chopped
  • 1 stalk rhubarb, chopped

Middle Layer:

  • 1 tbsp coconut oil
  • 2 tbsp coconut milk
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 1/2 cup cashews (soaked in hot water for 10 min)

Crust Layer:

  • 1/2 cup cashews (soaked in hot water for 10 min)
  • 5 medjool dates (soaked in hot water for 10 min – in same bowl as cashews)

To set the bars, I used a giant ice cub tray (1 inch by 1 inch), but a square plate should also work.

Strawberry Rhubarb Cheesecake Bars 1Do this:

  • In one bowl, soak 1/2 cup cashews in hot water.
  • In another bowl, soak 1/2 cup cashews with 5 dates in hot water.
  • Chop strawberries and rhubarb. Put strawberries and rhubarb in food processor and blend. Set aside. This is the top layer.
  • Drain the bowl with the cashews and dates. Put in food processor and blend. Mixture should be sticky.
  • Spray ice cube tray with coconut oil spray. Place cashew, date sticky mixture in bottom of ice cube tray. This is the bottom layer.
  • Drain the other bowl of cashews (just the 1/2 cup). Add these to food processor with remainder of middle layer ingredients (coconut oil, coconut milk, lemon juice, honey, vanilla extract). Once smooth, pour on top of bottom layer in the ice cube molds.
  • Finally, put strawberry rhubarb combo on top of the second layer as the top layer.
  • Freeze for 4-6 hours.

Note: THESE ARE MESSY. But they’re also delicious. Enter if you dare.

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