Sol-ti Lemon Blueberry Cheesecake Bars

• Soak the raw cashews in water for at least 4 hours or overnight. Drain them before using.
• In a food processor, combine slivered almonds, pitted Medjool dates, lemon zest, and vanilla bean powder. Process until the mixture becomes sticky and holds together when pressed between your fingers.

• Line an 8x8-inch (or similar size) baking pan with parchment paper. Press the crust mixture evenly into the bottom of the pan to form the base layer.

• In a high-speed blender, combine soaked and drained cashews, coconut oil, Wild Blueberry SuperAde, maple syrup, and lemon zest. Blend until smooth and creamy.

• Pour the cashew filling over the prepared crust in the baking pan, spreading it evenly.
• In a small blender, combine fresh blueberries, maple syrup, melted coconut oil, and Wild Blueberry SuperAde®. Blend until smooth.

• Drop spoonfuls of the blueberry mixture onto the cashew filling. Use a toothpick or a knife to create swirl patterns.
• Place the baking pan in the freezer for about 4-6 hours or until the cheesecake bars are firm.

• Once set, remove the cheesecake from the freezer, let it thaw slightly, and then cut it into bars. Serve chilled.

• Enjoy these refreshing Raw Vegan Lemon Blueberry Cheesecake Bars as a delightful and nutritious treat!

Enjoy!