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paleo vegan gluten free dairy free refined sugar free blueberry cheesecake bars

Paleo & Vegan Blueberry Cheesecake Bars

These blueberry cheesecake bars are paleo, vegan, gluten-free, dairy-free, refined sugar-free, simple to make, and absolutely delicious!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the crust:
  • 2 cup almond flour
  • 2 tablespoon coconut flour
  • ¼ cup maple syrup
  • ⅓ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • pinch of salt
For the cheesecake filling:
  • 1 cup raw cashews soaked for at least 1 hour and drained
  • 1 cup blueberries can use frozen, but make sure they're thawed
  • 3 tablespoon coconut oil solid
  • 2 tablespoon coconut sugar can sub regular sugar if not paleo
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

  1. Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
  2. In a large bowl, mix together your crust ingredients until you have a dough. Press the dough into the prepared pan and bake for 20 minutes. Let cool while you make the filling.
  3. Rinse and drain your soaked cashews. In a blender, add all of your filling ingredients and blend until as smooth as possible.
  4. Pour the filling over the cooled crust and place in the freezer to set for at least 2 hours. Slice and enjoy!