Growing up, cheesecake was always my favourite dessert. Now, I get to recreate my favourite dishes and transform them into healthier whole food versions.
Prep Time – 10 minutes
Cook Time – 2-3 hours
Servings – 16 bars
Crust:
1/2 cup pecans
3/4 cup rolled oats
1 ½ cup medjool dates
1/2 tsp cinnamon
pinch of sea salt
Filling:
1 1/2 cups soaked cashews
1 can coconut cream
1/3 cup coconut oil
1/4 cup maple syrup
juice of 1 lemon
1 tbsp lemon zest
1 tsp vanilla extract
½ cup dried blueberries
- Line an 8×8 inch pan with parchment paper ( I used a pan where the bottom can be popped out for easy access)
– - In a food processor or blender, combine the pecans, oats, pitted dates, cinnamon and salt until it forms a dough. It should form a dough that you can press easily in a pan. Add a splash a water if the mixture is too dry.
– - Press the dough down into your pan, until it coats the entire bottom. Place the pan in the freezer while you prepare the rest of your ingredients.
– - In a food processor, blend the cashews on high until completely smooth and then add the coconut milk, coconut oil, maple syrup, lemon juice, zest and vanilla. Whip until incorporated.
– - Pour your blended cashews into the coconut mixture and gently mix together with a spatula until combined and then pour the mixture into the crust pan.
– - Place your vegan blueberry cheesecake bars into the freezer to firm up for 2-3 hours. When ready to serve, allow to soften slightly, cut into squares, and serve!
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