Vegan blueberry cheesecake bars
Prep Time
40mins
Ingredients
11
Difficulty
Easy
This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.
Ingredients
- 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
Method
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.