Filling:

        • 3 ¼ Cup Raw Cashews

        • ⅓ Cup Coconut Oil

        • ⅔ Bottle of Sol-ti Wild Blueberry SuperAde

        • ½ Cup Maple Syrup

        • 1 TBSP Lemon Zest

     Crust:

        • 1 Cup Slivered Almonds

        • 8-10 Large Medjool Dates

        • 1 TBSP Lemon Zest

        • ½ tsp Vanilla Bean Powder

     Blueberry Swirls:

        • ½ Cup Fresh Blueberries

        • 2 TBSPs Maple Syrup

        • 1 ½ TBSPs Coconut Oil

        • 1 TBSP Bottle of Sol-ti Wild Blueberry SuperAde

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

overnight. Drain them before using.

2. 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.

3. 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.

4. 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.

5. Pour the cashew filling over the prepared crust in the 

baking pan, spreading it evenly.

6. In a small blender, combine fresh blueberries, maple 

syrup, melted coconut oil, and Wild Blueberry SuperAde. 

Blend until smooth.

7. Drop spoonfuls of the blueberry mixture onto the 

cashew filling. Use a toothpick or a knife to create swirl 

patterns.

8. Place the baking pan in the freezer for about 4-6 hours 

or until the cheesecake bars are firm.

9. Once set, remove the cheesecake from the freezer, 

let it thaw slightly, and then cut it into bars. Serve chilled.

10. Enjoy these refreshing Raw Vegan Lemon Blueberry 

Cheesecake Bars as a delightful and nutritious treat! 

Enjoy!