Vegan Blueberry Granola Cheesecake Bars
Ingredients
Base
- 70g almond meal
- 40g coconut flour
- 2 Tbsp coconut oil
- 2 Tbsp rice malt syrup
Filling
- 1 cup cashews
- 100g frozen blueberries
- 1/2 cup coconut cream or milk
- 30ml coconut oil
- 1 tsp vanilla extract
- 1/3 cup natural sweetener
- juice of 1 lemon
- 1/4 tsp salt
Granola topping
- 3/4 cup quick oats
- 1 Tbsp coconut oil
- 1 Tbsp date syrup
Preparation
Soak cashews for 30 minutes in boiling water or overnight, then rinse and drain.
Mix the base ingredients in a bowl and press into a lined tin or silicon molds.
Blend all filling ingredients until smooth.
Spoon the filling over the base.
Place in the freezer while preparing the topping.
Stir the granola topping ingredients in a frypan over medium heat for 5 minutes.
Spoon the topping over the filling and press down lightly.
Chill the cheesecakes overnight in the freezer.
Store and eat from the freezer, thawing for a few minutes before consuming.
