Vegan blueberry cheesecake bars

Prep Time






This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.


  • 370g raw cashews, soaked overnight in cold water
  • 1 cup (250ml) coconut oil
  • 1/2 cup (125ml) maple syrup
  • 1 tsp vanilla extract
  • 500g blueberries
  • Edible violet petals (optional), to serve

Coconut base

  • 3 cups (210g) shredded coconut, toasted
  • 1 cup (100g) almond meal
  • 1/2 cup (125ml) coconut oil, softened
  • 1/2 cup (125ml) maple syrup
  • 1/2 tsp ground cinnamon


  • 1.

    Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.
  • 2.

    Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.

  • 3.

    Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.

  • 4.

    Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.

  • 5.

    Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.

  • 6.

    Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.

Video can be accessed at source link below.


By Phoebe Wood / Food Director, delicious

Phoebe Wood is the Food Director of the delicious. brand. She is
the author of ‘delicious. daily’ and the Food Director of delicious. entertaining book ‘At Our Table’, and co-author of ‘The Pie Project.’
After years in hospitality working at celebrated Sydney
restaurants such as Spice Temple, Sails on Lavender Bay and
Duke, Phoebe began her career in food publishing in 2009
as delicious. Food Assistant. After working her way up to
Assistant Food Editor at delicious., Phoebe left Sydney to embark on a 3-month holiday in New York, with the aim of eating a doughnut a day and researching her cookbook on all-things pie.

She returned to Australia to work in the MasterChef Australia test
kitchen, before taking on the role of Food Editor at SBS Feast
magazine, where she was able to realise her global experiences
and appreciation of food across cultures. At Feast she learned to tell the story of food beyond cooking, delving deep into the stories and history of people, dishes and food communities around Australia and the world.
She returned to delicious. in the role of Food Director in 2015 to
work across all the brand platforms, creating impressive yet
effortless food content for our print and online audience, be it
entertaining feasts, quick fast family dinners and wicked cakes
and pies. She loves lemon and salt, and will eat noodles any time of the day. You won’t find red capsicum in her recipes. Follow @phoeberosewood for regular updates from her kitchen.

(Source:; January 3, 2017;
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