So, I've definitely been aware of the overwhelming cleanse and diet trends plastered all over social media. You may have seen my post a few days ago on my personal account discussing my opinion of said diets:

Your body is incredible, working every second of every day to CLEANSE and DETOXIFY itself without restrictive diets or fads. Yes, some foods are technically more nutrient-dense than others, but from a moral standpoint, white sugar isn't BAD and date sugar GOOD. Enjoying a home-cooked meal around the fire with your family is so nourishing in itself, feeding and completing needs that go beyond purely dietary. Today, you don't need to overcompensate for anything you did or didn't do yesterday; movement, eating perfectly, whatever it is. Stay grateful and aware that your body is taking care of you, and maybe feed it some extra plants because it FEELS GOOD.

I genuinely believe in eating real food and honoring your body's messages and reactions to what you're eating. Avoiding processed sugar, gluten, refined oils, etc. if they don't agree with your gut/skin/whatever is absolutely healthful. When you make decisions based in love rather than based in fear, you will only see positive results in your mood, body, and overall well-being.

Personally, I avoid eating wheat, most grains, refined oils, refined sugars, dairy, alcohol, and processed foods. Why? Because I THRIVE with them out of my diet. I thrive when incorporating more vegetables, healthy fats, and proteins in the form of plant-based whole foods.

Avoiding sugar does NOT mean I don't have a sweet tooth. I freaking do. I TOTALLY DO.

For me, that means getting in the kitchen and experimenting with fruit-sweetened desserts and treats. I also made this recipe while using Instagram stories, seeing as I got an overwhelming amount of messages regarding your love for my step-by-step cooking videos. Are you into that? Should I do more?

Let me know in the comments, and enjoy this recipe!

Chocolate Peanut Butter Cheesecake Bars

INGREDIENTS

For the crust:

1/2 cup melted coconut oil
2 pitted, soaked, and drained dates
1 1/4 c almond flour
pinch sea salt

For the chocolate cheesecake layer:

1 can rinsed and drained chickpeas
1/4 c coconut oil
3 tbsp canned pumpkin
6 pitted soaked dates (keep soaking liquid, abt 1/4 c)
1/4 c cocoa powder
1 tsp vanilla extract
pinch of sea salt

For the PB layer:

1/3 cup melted coconut oil
2 tbsp coconut butter
1/4 crunchy pb (salted or add sea salt)
2 tbsp pumpkin purée
1/2 tsp maple extract
1/4 c toasted coconut flakes

For the chocolate frosting:

1/4 c coconut oil
2 soaked and pitted dates + soaking liquid (about 3 tbsp)
2 tbsp cocoa powder
1/4 tsp vanilla extract
pinch of Himalayan pink salt for garnish

INSTRUCTIONS

In a food processor, combine all ingredients for the crust layer until smooth and a little crumbly.
In a spring-form pan or square baking dish, firmly press the mixture until it forms a solid, stiff layer. Place in freezer.
In your food processor, add all ingredients for the Cheesecake layer, and blend until smooth and fluffy.
Remove the crust from the freezer, and carefully spoon the chickpea filling on top.
Smooth carefully with a spatula or a frosting knife until even. Return to freezer.
In your food processor, add all ingredients for peanut butter layer and blend until smooth.
Remove tin from freezer and CAREFULLY spread the pb mixture evenly over the surface.
With the back of a spoon or spatula, carefully press the toasted coconut into the pb layer. Return to freezer.
In your food processor, yet again, add all ingredients of the frosting and blend until smooth, scraping sides if needed.
Return to freezer for 5 minutes.
Remove and sprinkle with pink salt
Freeze for 30 minutes and enjoy!
Keep stored in the fridge in an airtight container, or slice and freeze for up to several months.