Greek Yogurt Cheesecake Bars

FOOD AS MEDICINE: 

These bars are a total throwback to the original Naturally Nourished Cookbook and the recipe totally stands the test of time as a fat-forward indulgence that satisfies cravings for comfort food while keeping carbs low! Of course, I had to make some modifications to change things up and in this recipe include a nut crust that is sweetened and bound together with dates instead of the gluten-free graham crackers that I used to use and this crust is WAY better actually! The filling is subtly sweet and tangy and bakes to the perfect cheesecake consistency. Serve with fresh berries!

INGREDIENTS: 

For the crust:

1 cup almonds

1.5 cups pecans

2 Tbsp chopped dates

1 tsp vanilla bean powder such as Wild Foods OR 2 tsp vanilla extract

For the filling:

8 oz cultured cream cheese

2 cups full-fat greek yogurt

2 Tbsp raw unfiltered honey

1 Tbsp pasture-raised gelatin such as Further Food

4 pasture-raised eggs

DIRECTIONS: 

Preheat the oven to 350. In a food processor fitted with the ‘S’ blade, add the almonds and pecans and grind to a flour consistency. Add the chopped dates, vanilla and sea salt and pulse until incorporated. Run the food processor until a uniform texture develops, making sure to stop short of becoming a nut butter! This should only take about 2-3 minutes and you can test the consistency–you want the crust to stick together but not be too wet or oily!

Press into a 8×8 pan sprayed with avocado oil. Rinse the food processor and add the filling ingredients. Blend until creamy and smooth and no lumps remain, about 1-2 minutes. Pour filling over crust and smooth out any bubbles with a silicone spatula. Bake 45-50 minutes, until the edges are golden brown and no jiggle remains in the middle of the pan. Allow to cool completely before slicing into bars. Store in the fridge and serve with fresh berries.

Makes 16 servings

Nutrition per serving: 214 Calories, 16g Fat, 9g Carbs, 7g Protein

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