Raw Lemon Blueberry Cheesecake Bars

Cheesecake is my one true love in life.... besides my dog. Oh and I guess my fiancé. LOL

Any opportunity to make cheesecake healthier, I'm all about it. It was about a year ago that I learned about raw cheesecakes and gave my first one a go. NO REFINED SUGARS. Gluten free. Dairy free. Paleo. Vegan. Filled with healthy fats. Real ingredients. Basically, what I'm saying is you could eat a bar for breakfast. They are creamy, delicious, healthy, and they hold in the freezer for 6 weeks. (If you are eating one from frozen, allow it to thaw 10 -15 mins before serving.)

These bad boy preps in under 30 mins, no cook time, and all you need is a food processor or high speed blender.

INGREDIENTS: Crust: 1.5 cup pitted dates

1 cup nuts (any nuts will do) 2 tbsp coconut oil

Filling:

1 cup frozen blueberries 2 cups cashews ⅓ cup coconut butter grated zest of 2 lemons squeezed juice of one lemon 4 tbsp pure maple syrup ½ tsp turmeric

METHOD: Soak the cashews in cold water overnight. Or half an hour in boiling water (don't cook). Drain and rinse before starting to make the cake filling. Prepare the crust before the filling. Measure dates, nuts and 2 tbsp of coconut oil in a blender and blend to a sticky paste. Press the crust paste with your fingers in a 6-inch spring form and put the in the freezer to wait for the filling to be prepared. Put all the rest of the ingredients in a cleaned blender, minus the blueberries and pulse until the mixture in silky and smooth.

Spoon half of the cashew cream onto the crust, and pulse the remaining mixture with the blueberries. Pour the filling over the crust and let to set in the fridge for overnight or if you are in a hurry, for a couple of hour in the freezer.

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