By The Toasted Pine Nut
Vegan Blueberry Cheesecake Bars
13 steps
Prep:10minCook:3h
These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! So easy to make, gluten free + dairy free!
Updated at: Fri, 05 Jul 2024 05:25:14 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Nutrition per serving
Calories2136.5 kcal (107%)
Total Fat167.6 g (239%)
Carbs145.4 g (56%)
Sugars75.2 g (84%)
Protein43.6 g (87%)
Sodium112.9 mg (6%)
Fiber26.9 g (96%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
In your food processor combine the pecans and almond flour.
Step 2
Process until all chopped up and mealy.
Step 3
Add the agave nectar and process again until it sticks together when you press it with your fingers.
Step 4
Line a bread pan with a strip of parchment paper.
Step 5
Press the nut crust into the bottom of your pan.
Step 6
In the same food processor, add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice.
Step 7
Process until creamy and combined and beautiful.
Step 8
Pour the purpley-blue goodness into your pan on top of the nutty crust.
Step 9
Top with additional berries and place in the freezer on a flat surface.
Step 10
Freeze for 3+ hours.
Step 11
Remove from the freezer and pull the parchment paper to help remove it from the pan.
Step 12
Place on a cutting board and cut into bars!
Step 13
Store in the fridge 🙂
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