Healthy Blueberry Cheesecake Bars
Ingredients
The crust
-
¾
cup
Raw Almonds
-
2
cups
Simple Mills Honey Cinnamon Sweet Thins
-
1
cup
Medjool Dates, pitted
-
½
teaspoon
Salt
-
1
teaspoon
Vanilla Extract
-
3
tablespoons
Coconut Oil, melted
The filling
-
1¼
cups
Raw Cashews
-
⅔
cup
Almond Milk or Non-Dairy Milk
-
½
cup
Maple Syrup
-
⅔
cup
Refined Coconut Oil, melted
-
2
tablespoons
Lemon Juice
-
1
tablespoon
Lemon Zest
-
¼
teaspoon
Sea Salt
The blueberry swirl
-
1
cup
Blueberries
-
2
tablespoons
Coconut Sugar
-
2-3
tablespoons
Water
Instructions
- Grease an 8×8 baking dish and add parchment paper.
- Pulse raw almonds in a food processor until finely chopped.
- Add remaining crust ingredients and pulse until a sticky paste forms.
- Press the mixture into the baking dish and freeze.
- Blend all filling ingredients until smooth.
- In a saucepan, combine blueberries, coconut sugar, and water, then simmer until thickened.
- Pour cheesecake filling over the crust and dollop with blueberry sauce, swirling it in.
- Freeze overnight, then slice and enjoy.
Nutrition Facts (estimated)
Servings
12 Bars
Calories
200
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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