Ingredients

Method

1. 1

   Soak the raw cashews in water for at least 4 hours, or overnight.

2. 2

   To make the crust, combine the almonds and pitted dates in a food processor or high-speed blender. Blend until a sticky, crumbly mixture forms.

3. 3

   Add the coconut oil to the crust mixture and pulse until just combined.

4. 4

   Press the crust mixture firmly and evenly into the bottom of a lined baking dish (an 8x8-inch dish is recommended).

5. 5

   To make the filling, drain and rinse the soaked cashews. Place them in a high-speed blender.

6. 6

   Add the maple syrup, coconut milk, lemon zest, lemon juice, and vanilla extract to the blender with the cashews.

7. 7

   Blend all filling ingredients on high speed until completely smooth and creamy.

8. 8

   Pour the cheesecake filling over the prepared crust and spread it into an even layer.

9. 9

   Place the baking dish in the refrigerator to let the filling set for about 2-3 hours.

10. 10

    While the cheesecake sets, prepare the blueberry topping. In a small saucepan, combine the blueberries, maple syrup, and lemon juice.

11. 11

    Cook the topping over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.

12. 12

    Remove the topping from the heat and allow it to cool completely.

13. 13

    Once the cheesecake filling has set, pour the cooled blueberry topping over it and spread evenly.

14. 14

    Return the cheesecake bars to the refrigerator to set for another few hours.

15. 15

    Once fully set, remove from the baking dish, slice into bars, and serve.