Directions
- 1Measure 1 cup of cashews and soak them for 4 hours or overnight.
- 2Add 1 cup of almonds and 1/2 cup of pitted dates into the food processor.
- 3Process the almonds and dates until a sticky dough forms.
- 4Add 1 tablespoon of coconut oil to the processed almond and date mixture and blend again.
- 5Pour the crust mixture into a lined baking dish and press it evenly to form the base.
- 6Add 1 1/2 cups of soaked cashews to the blender.
- 7Pour 1/4 cup of maple syrup into the blender with the cashews.
- 8Add 1/4 cup of coconut milk to the blender.
- 9Zest a lemon into the blender.
- 10Add 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract to the blender.
- 11Blend all the ingredients until smooth and creamy for the cheesecake filling.
- 12Pour the cheesecake filling over the prepared crust in the baking dish and spread evenly.
- 13Place the cheesecake in the fridge to set for a few hours.
- 14Add 1 cup of organic wild blueberries to a small saucepan.
- 15Add 1 tablespoon of maple syrup and 1 teaspoon of lemon juice to the blueberries in the saucepan.
- 16Cook the blueberry mixture over medium heat until it thickens slightly and the blueberries release their juices.
- 17Once the blueberry topping is cool, spread it evenly over the set cheesecake.
- 18Place the assembled cheesecake back into the fridge for a few more hours to set completely.
- 19Slice the cheesecake into bars and serve.
Ingredients
- 1 cup almonds
- 0.5 cup pitted dates
- 1 tablespoon coconut oil
- 1.5 cups raw cashews
- 0.25 cup coconut milk
- 0.25 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Equipment
food processorblender8x8-inch baking dishsmall saucepanknife
Tips
- Always scan coconut milk on the Fig app to make sure it's diet friendly.
- The cheesecake bars do not need to be baked.
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