Vegan Blueberry Cheesecake Bars
Total Time
30 minutes + 4 hours chilling
Prep Time
30 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 bars
- Blueberry Jam
- 6 oz (about 1 cup) fresh blueberries
- 1 tbsp pure maple syrup
- 1 tsp fresh lemon juice
- 1 tsp tapioca starch
- Crust
- 1 cup (165g) raw unsalted walnuts
- 6 large pitted medjool dates
- Pinch of salt
- 2 tsp melted coconut oil
- Cashew Cheesecake
- 1 cup (165g) raw cashews, soaked in water overnight or boiled for 10 minutes
- 1/2 cup (120g) coconut cream (from a can of full fat coconut milk)
- 2 tbsp pure maple syrup
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract (or the seeds from 1/2 vanilla bean pod)
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Preparation
Chef’s notes
COCONUT CREAM – For the coconut cream, scoop it from the top of a can of full fat coconut milk. This is done so by chilling the coconut milk overnight, as this separates the liquid from the cream. You can also buy a can of coconut cream. If you can’t access it, use vegan cream cheese instead.
STORAGE – After the bars are frozen solid, you can choose to store them in the freezer or the refrigerator. For longevity, do the freezer (they’ll keep for up to 1 month). For easy access and snacking (since they stay soft and creamy here), store in the refrigerator. They’ll keep here for about a week.