Ingredients
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the crust :
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2 cups sliced almonds (about 200g)
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1/2 cup unsweetened shredded coconut flakes (about 60g)
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pinch of salt
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the filling :
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1 cup raw cashews (about 100g), soaked in filtered water for at least 4 hours or overnight
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1/4 cup medjool dates, pitted and chopped
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1 tsp vanilla extract
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and zest of 1 lemon
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of cayenne pepper (optional)
Directions
Sub-title: A decadent and guilt-free dessert bar featuring creamy cashew cheese filling, sweet blueberries, and a crunchy almond and coconut base, perfect for any occasion!
Description: This World Fusion raw vegan blueberry cheesecake bars are truly a taste sensation! With its exotic blend of ingredients and flavors from around the globe, you’ll be transported on a culinary journey without ever leaving your kitchen. Made with wholesome, nourishing ingredients like cashews, dates, and fresh blueberries, this no-bake treat is not only delicious but also packed with health benefits. Plus, it’s completely free of refined sugars, gluten, grains, soy, oil, and dairy products, making it ideal for those following a plant-based, paleo, keto, or low-carb lifestyle. Whether you’re looking to indulge yourself or impress your family and friends at your next gathering, these World Fusion raw vegan blueberry cheesecake bars won’t disappoint!
Ingredients:
For the crust:
2 cups sliced almonds (about 200g)
1/2 cup unsweetened shredded coconut flakes (about 60g)
P pinch of salt
For the filling:
1 cup raw cashews (about 100g), soaked in filtered water for at least 4 hours or overnight
1/4 cup medjool dates, pitted and chopped
1 tsp vanilla extract
Juice and zest of 1 lemon
Pinch of cayenne pepper (optional)
Instructions:
Day 1: Prepare the crust: Preheat your oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment paper, allowing a few inches of overlap on each side. In a food processor, process the almonds and 1 tablespoon of maple syrup until the mixture resembles fine breadcrumbs. Add the remaining 1 tablespoon of maple syrup and the pinch of salt, and process until well combined. Press the mixture evenly into the bottom of the prepared pan. Set aside.
Day 2: Make the filling: Drain the soaked cashews and reserve the soaking liquid. Combine all the filling ingredients except for the blueberries in a high-speed blender. Blend on high speed until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, gradually add a little bit of the reserved soaking liquid to help loosen it up. Stir in the blueberries gently using a spoon.
Day 3: Assemble the bars: Pour the cashew cheese filling evenly over the prepared crust. Gently tap the pan on the countertop to release any air bubbles. Cover the pan tightly with plastic wrap and place it in the refrigerator overnight.
Day 4: Chill and set the bars: Remove the pan from the refrigerator and let sit at room temperature for about 10 minutes. Gently lift the edges of the parchment paper and invert the bar onto a serving plate. Carefully remove the excess parchment paper. Slice the bars into desired shapes and sizes. Serve chilled for best results.
Note: These bars can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
