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Raw Vegan Blueberry Cheesecake Bars

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Delight in these creamy, naturally sweet raw vegan blueberry cheesecake bars that combine a nutty crust with a luscious cashew-based filling and a vibrant blueberry topping.

Ingredients

Scale
  • 1 1/2 cups raw almonds
  • 1/2 cup medjool dates, pitted
  • 2 cups raw cashews, soaked overnight
  • 1/2 cup coconut cream
  • 1/3 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons chia seeds
  • 2 tablespoons water

Instructions

  1. In a food processor, blend almonds until crumbly, then add dates and pulse until the mixture sticks together.
  2. Press the crust mixture evenly into the base of a lined 8×8 inch pan and refrigerate.
  3. Drain cashews and blend with coconut cream, maple syrup, lemon juice, and vanilla until smooth and creamy.
  4. Pour the cashew filling over the crust and smooth the top. Return to the fridge to set.
  5. In a small bowl, mix blueberries with chia seeds and water; let sit for 10 minutes until a gel forms.
  6. Spread the blueberry topping evenly over the set cashew filling.
  7. Chill the bars for at least 4 hours or overnight before slicing into squares and serving.

Notes

For an extra zing, sprinkle a pinch of lemon zest over the blueberry layer before serving or freeze the bars for a firmer texture.

Find it online: https://momsgate.com/raw-vegan-blueberry-cheesecake-bars/