These no-bake and dairy-free Strawberry Cheesecake Bars are a strawberry lover’s dream dessert. They’re AIP, gluten-free, nut-free and made without refined sugars. Perfect late spring and summer treat!
I owe the inspiration to this recipe to Paleo Running Momma. I made her Strawberry Buttercream Frosting (from her new insane Paleo Baking at Home cookbook) for my daughter’s birthday this weekend. The strawberry flavor comes from freeze dried strawberries blended into a powder, and WHOA, the flavor is amazing. Like the sweetest, ripest, juiciest strawberry picked right off the bush.
I had leftover Trader Joe’s Freeze Dried Strawberries, so I wanted to turn them into my own recipe. By the way, TJ’s is definitely the easiest and cheapest place to source freeze dried fruits. They aren’t organic but for special occasions, I can get down with those perfectly crunchy, no sweetener added blueberries, raspberries, strawberries and MANGO. Oh man, if you haven’t tried their freeze dried mango, do it. I plan to make a Mango Ice Cream with them this summer.
Okay, so these deliciously sweet and tart no-bake Strawberry “Cheesecake” Bars are nearly TOO easy to make. Like I want to make a batch every week for the rest of forever. The crust is made nut-free thanks to tigernut flour while the filling is simply coconut butter, freeze-dried strawberries, a ripe banana, maple syrup, vanilla and a pinch of sea salt.
What you need for Dairy-Free AIP Strawberry Cheesecake Bars:
Medjool Dates: this naturally sweet dried fruit helps the raw crust stick together
Tigernut Flour: to keep the crust nut-free, I used Tigernut Flour which adds a slight graham cracker flavor too
Coconut Oil: just a tablespoon to also help the crust firm up in the fridge or freezer
Vanilla Extract: the vanilla brings out the fruitiness of the strawberries even more
Ground Cinnamon: gives a bit of a warm contrast to the cool, bright strawberry flavor
Freeze Dried Strawberries: the big hit of strawberry flavor you’re looking for!
Coconut Butter: the dairy-free “cream cheese” alternative
Coconut Milk: just a splash thins out the filling and makes it easier to spread
Maple Syrup: my preferred natural liquid sweetener as honey imparts a strong flavor
Sea Salt: brings out the sweetness even more without adding extra sweetener
If you haven’t experimented with Tigernut Flour yet, it is a nutritious NUT-FREE flour substitute for those avoiding almond flour. My Tigernut Chocolate Chip Cookies are the #1 most made recipe on my website! Stay tuned for an even easier way to make those cookies in the near future (*hint*). You can learn more about Tigernut Flour in my friend Michelle’s Ultimate Guide to Tigernut Flour. This is the brand of Tigernut Flour I use. The flour is nutty (but tigernut is actually a tuber) and does rise a bit when baking!
If you love simple and healthy dessert bar recipes, you must try my:
This detox kale salad is all sorts of crunchy & tangy… and it is suitable for Whole30, vegan, Paleo, gluten-free & grain-free diets!
After having amazing success with the Zesty Ginger Spring Love Your Liver 18-day detox program, I decided to join the summer session too! I’m taking what I learned about myself during the first program and applying it to this one.
You can read all about the health benefits I received from the program HERE
That means I’ve allowed myself some very dark chocolate during the detox because it makes an elimination diet a lot easier for me. I’ve been keeping up with all the dry brushing, oil pulling, rebounding & teas and tonics the program suggests. I’ve even been able to reintroduce foods that I hadn’t eaten in years like ghee and legumes!
I’ve also continued to include foods I otherwise didn’t eat frequently but add to my happiness & health! Like the pepitas and hemp seeds in this salad. Crunchy, nutritious & adds texture to even the blandest of side salads.
This salad is far from bland though! The Creamy Lemon Dressing adds some tang and sweetness (from the coconut butter) without being super oily like a traditional dressing. Crunch from the broccoli and seeds makes for a big, satisfying mouthful of liver detoxifying greens!
Add some protein! Grilled chicken would be delicious here…. as would some broiled salmon!
I get this question all the time when I post raw kale salads on Instagram: Can you eat that with Hashimoto’s?
There’s a long-standing belief that if you have Hashimoto’s or hypothyroidism it’s best to avoid cruiciferous vegetables until cooked. Cooking cruciferous veggies decreases the goitrogenic effect. Goitrogens in food can block iodine absorption, which is a cause of hypothyroidism is non-Westernized parts of the world.
The thing is… my case of Hashimoto’s is not caused by iodine deficiency. I have autoimmune thyroiditis and you can learn more about the case from my podcast episode on The Unbound Healing Podcast! In fact, I just had my blood markers done and my iodine level was excellent. And that’s eating raw kale salads weekly as well as adding greens like spinach, arugula and kale to my morning smoothies.
Okay, now go get your crunch on!
Kale Salad with Creamy Lemon Dressing
- 1 bunch curly kale
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1/4 cup roasted & salted pepitas
- 3 tablespoons raw hemp seeds
- 1/4 cup finely chopped cilantro
- Creamy Lemon Dressing:
- 1/4 cup coconut butter or manna
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 peeled garlic clove
- 1/2 tsp sea salt
- Wash and dry kale. Remove ribs and thinly slice kale leaves. Place in a large salad bowl.
- Massage kale with the 1 tablespoon of olive oil until softened.
- Make the Creamy Lemon Dressing: Combine all ingredients in food processor and blend until smooth.
- Add broccoli florets to the dressing in the food processor and pulse until finely chopped. Combining the broccoli with the dressing coats the salad nicely and evenly distributes the crunchy goodness.
- Toss the pepitas, hemp seeds and cilantro with the kale and broccoli/dressing until combined. Serve room temp or cold.