Raw Vegan Blueberry Cheesecake Bars
Delight in these creamy, naturally sweet Raw Vegan Blueberry Cheesecake Bars, perfect for a healthy dessert or snack without baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups raw cashews (soaked 4 hours)
- 1 cup medjool dates (pitted)
- 1/4 cup coconut oil (melted)
- 1/2 cup fresh blueberry puree
- 2 tbsp lemon juice
- 1/4 cup maple syrup
- 1 cup raw almonds (for crust)
- 1/4 cup shredded unsweetened coconut (for crust)
- Pinch of sea salt
Instructions
- Line an 8×8 inch pan with parchment paper.
- In a food processor, blend almonds, shredded coconut, dates, and sea salt until crumbly and sticky to form crust.
- Press crust mixture firmly into the bottom of the prepared pan.
- Drain soaked cashews and add to a high-speed blender with blueberry puree, coconut oil, lemon juice, and maple syrup. Blend until smooth and creamy.
- Pour the cashew mixture over the crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
- Cut into bars and serve chilled.
Notes
For an extra berry burst, sprinkle fresh blueberries on top before chilling or serve with a drizzle of melted dark chocolate.
Find it online: https://carmenwausa.com/raw-vegan-blueberry-cheesecake-bars/