Raw Blueberry Lemon Cheesecake Bars
5 min read
Troy Manandic
@troy808Total
30min
Prep
10min
Crust layer:
- 1/2 scoop Vanilla Ka'Chava
- 1 cup Medjool dates (pits removed)
- 1 cup almonds
- 1/2 tsp cinnamon
- pinch of salt
Cheesecake layer:
- 1 scoop Vanilla Ka'Chava
- 2 cups raw cashews, soaked overnight and drained
- 3/4 cup full-fat coconut milk
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1/2 cup blueberries
- 1/4 cup blueberry jam
How to make
- Line an 8×8 inch baking pan with parchment paper. Set aside
- Blend all the base layer ingredients together in a food processor until well combined. The mixture should be sticky when you touch it. If it’s not, add a few more dates.
- Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
- Blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and Vanilla Ka'Chava together in a high-speed blender or food processor until smooth and creamy.
- Scoop out half the mixture into a bowl and set aside.
- Add the blueberries and blueberry jam to the remaining mixture and blend until well combined.
- Using a spoon, add spoonfuls of the lemon cheesecake and blueberry cheesecake randomly into the pan.
- Use a knife to swirl together and create a marble effect.
- Place in the freezer for 4 hours or overnight.
- Remove from the freezer 5 minutes before serving and enjoy!
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