Carrot Cake Bars + 15% off Cashew Fig Carrot

WHY Figs are Awesome

Figs are remarkably high in fiber for their size with about 5 grams per serving of three figs. Fiber is one of the most essential components typically missing from the SAD diet. Getting in the recommended minimum of 25g grams per day can help reduce cholesterol levels and the risk of heart disease, and encourage smooth movements. The Cashew + Fig+ Carrot Thunderbird Bar already has 3 g of fiber!

Figs also have a long and very ancient history of being revered as an immune system booster and natural treatment for ailments such as leprosy, diabetes, ulcers, GI problems, and is currently researched for potential anti-cancer properties.

Figs contain potent antioxidants which are imperative in slowing cell aging throughout the body. And if they’re not available to you in fresh form - figs are one of the exceptions to many other fruits and veggies, containing more antioxidant compounds when dried! So stock up and eat up!

Carrot Cheesecake Crumble (Vegan Optional)

made with the Thunderbird Cashew + Fig + Carrot Bar

Crust
-1 medium carrot- shredded in food processor to make it easy
-1/3 cup cashews
-1/3 cup of shredded coconut (I used Bob's Red Mill)
-1/4 cup coconut sugar
-1/2 cup oats
-3/4 cup gluten-free flour blend
-3 dried figs
-1/4 tsp baking soda
-1 tsp ground cinnamon
-1/4 tsp of ground nutmeg
-pinch of sea salt

Mix all those ingredients in the food processor until they resemble wet sand. Add in 1/2 cup of unsweetened applesauce until the mixture is coarse and clumps together well

Press about 2/3 of the mixture into a 9x9 parchment paper-lined baking pan and bake at 325 for 5 minutes. Remove and set aside while working on the cheesecake filling.

Filling
-6oz of grass-fed yogurt (can sub for dairy-free yogurt as well!) I used a maple ginger flavor for more flavor
-6 oz Neufchatel cheese (can sub for dairy-free cream cheese!)
-1 scoop of your favorite protein powder (i used pe science snickerdoodle)
-1 egg (or Bob's Red Mill egg replacer: 1tbsp + 3 tbsp water - flaxseed instead of the egg replacer also should work!)
-1 tsp vanilla extract
-1/4 cup almond milk
-1/4 tsp nutmeg
-1/2 tsp cinnamon
-pinch of sea salt

Mix the filling ingredients together in a large bowl with an electric mixer until smooth. Once the crust is cooled, add filling on top of the crust. Bake at 325 for 25 minutes. Remove and reduce the temperature to 300.


To remaining 3rd of the crust, mince up 1 Cashew Fig Carrot bar and incorporate well. top the cheesecake with the topping and bake for another hour at 300. Remove, allow cool to room temp and then refrigerate at least 2 hours- preferably overnight!

Enjoy for breakfast, lunch, or dinner! 


Whitney Arostegui
Whitney Arostegui

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