Blueberry Cheesecake Bars
Ingredients
- 1 cup graham wafer crumbs
- 1cup oats
- 2 tbsp lakanto
- 1 tsp vanilla
- 1/8 tsp fine sea salt
- 1/2 cup melted vegan butter
- press into pan and bake for 10 min.
- 2 cups cashews soaked over night
- 3/4 cup coconut milk
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- zest of 1 lemon
- 1 tsp vanilla
- 1 cup fresh blueberries
- 3/4 cup rawcology blueberry granola
- handful fresh blueberries sliced
Preparation
Combine everything but blueberries in high speed blender, scraping down sides as needed
Pour half of the filling into prepared (cooled) crust, tap pan gently to remove air bubbles and place in freezer for 30 minutes
Add in fresh blueberries to remainder of filling and blend again
Remove pan from freezer and pour blueberry layer on top
Tap lightly again and place back in the freezer to set for 30 minutes
In the meantime, slice a handful of blueberries in half and pulse granola a couple of times in food processor
Remove cheesecake from freezer and sprinkle too with blueberries and granola
Place in freezer until ready to serve
Remove from freezer 1 hour before slicing
Leftovers can be stored in fridge or freezer