Vegan Blueberry Cheesecake Bars

This delicious raw vegan dessert looks sensational but is surprisingly easy to create.

The ingredient of Vegan Blueberry Cheesecake Bars

• 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
• 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

The Instruction of vegan blueberry cheesecake bars

• grease and line the base and sides of a 12cm x 27cm x 6cm deep loaf pan with baking paper leaving some overhanging
• 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
• wipe out food processor and add the cashews whiz for 2 3 minutes until a smooth paste forms
• add coconut oil maple syrup and vanilla and whiz until well combined add three quarters of the blueberries and whiz until well combined
• pour mixture over the coconut base and smooth the surface then press remaining berries into the top chill overnight
• remove slice from fridge and slice into bars press violet petals if using into the tops of the slices to serve

Nutritions of Vegan Blueberry Cheesecake Bars

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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