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Raw Vegan Blueberry Cheesecake Bars

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Delight in these creamy, naturally sweet raw vegan blueberry cheesecake bars, made with wholesome plant-based ingredients and bursting with fresh blueberry flavor.

Ingredients

Scale
  • 1 1/2 cups raw cashews (soaked 4 hours or overnight)
  • 1 cup pitted Medjool dates
  • 1/4 cup coconut oil, melted
  • 1/2 cup fresh blueberries (plus extra for topping)
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 cup raw almonds (for crust)
  • 1/4 cup shredded unsweetened coconut

Instructions

  1. Line an 8×8-inch pan with parchment paper.
  2. To make the crust, blend raw almonds and shredded coconut in a food processor until crumbly.
  3. Add half the dates and blend until the mixture sticks together. Press evenly into the bottom of the pan and set aside.
  4. Drain and rinse the soaked cashews.
  5. In a high-speed blender, combine cashews, remaining dates, coconut oil, blueberries, lemon juice, maple syrup, vanilla extract, and sea salt. Blend until very smooth and creamy.
  6. Pour the cashew blueberry filling over the crust and spread evenly.
  7. Top with extra fresh blueberries.
  8. Freeze for at least 4 hours or until firm.
  9. Remove from freezer 10 minutes before serving to soften slightly. Cut into bars and enjoy.

Notes

For a nut-free version, substitute sunflower seeds for cashews and almonds. You can also swap blueberries with raspberries or strawberries for different flavors.

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