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Vegan blueberry cheesecake bars
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Simple and stunning raw vegan dessert.
Ingredients:
  • 1.25 gm ground cinnamon
  • 370g raw cashews, soaked overnight in cold water
  • 250ml coconut oil
  • 250.00ml maple syrup
  • 4.40 gm vanilla extract
  • 500g blueberries
  • Edible violet petals (optional), to serve
  • 210g shredded coconut
  • 100g almond meal
  • 125ml coconut oil
Instructions:
  • Prepare a 12cm x 27cm x 6cm-deep loaf pan by greasing and lining the base and sides with baking paper, ensuring some overhang.
  • Combine all the coconut base ingredients in a food processor until smooth. Press the mixture into the prepared pan and use a spoon to create a smooth surface. Chill until ready to use.
  • Clean the food processor thoroughly before adding the cashews. Blend for 2-3 minutes until a creamy paste is achieved.
  • Combine coconut oil, maple syrup, and vanilla in a blender until smooth. Blend in three-quarters of the blueberries until well combined.
  • Pour the mixture onto the coconut base, ensuring a smooth surface, and then press the remaining berries onto the top. Refrigerate overnight.
  • Take the slice out of the fridge and cut it into bars. If desired, gently press violet petals onto the top of each bar before serving.

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