Lemon Blueberry Cheesecake Bars
Ingredients
Crust
- 3 cups (96g) crispy rice cereal
- 1/4 cup (50g) Edward and Sons Native Forest Organic Virgin Coconut Oil
- 3 tbsp (60g) agave
Cheesecake
- 2 cups (240g) raw cashews, soaked and drained
- 1/3 cup (105g) agave
- 1/3 cup (70g) Edward and Sons Native Forest Organic Virgin Coconut Oil
- 1/3 cup (80g) lemon juice
- 1 tbsp lemon zest
Berry Swirl
- 1 cup (140g) frozen blueberries
- 2 tbsp coconut sugar
- 2-3 tbsp water
Preparation
In a food processor, grind the crispy rice cereal to a rough crumb texture.
Add Edward and Sons Native Forest Organic Virgin Coconut Oil and agave to the food processor. Process until the mixture becomes sticky and clumpy.
Press the cereal mixture firmly into a lined 8x8" square pan. Place the pan in the freezer to set the crust.
In a blender, blend the soaked and drained cashews, agave, Edward and Sons Native Forest Organic Virgin Coconut Oil, lemon juice, and lemon zest until the filling becomes very smooth.
In a small saucepan, combine the frozen blueberries, coconut sugar, and water. Simmer over medium-high heat, stirring frequently, for 10-12 minutes until the blueberries break down and the sauce thickens.
Pour the cheesecake filling on top of the crust in the pan. Dollop the blueberry sauce over the filling and swirl it using a chopstick.
Place the pan in the freezer and let it freeze overnight.
Remove from the freezer and slice into bars. Serve and enjoy!
Store any leftovers in the freezer.
