Filling:

        • 3 ¼ Cup Raw Cashews

        • ⅓ Cup Coconut Oil

        • ⅔ Cup 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 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!