I was craving for some cheesecake the other day. So, I went on a hunt for some raw cheesecake recipes (I was just lazy to bake)! The first few that popped up were all vegan – meaning they did not have CHEESE.

The raw vegan “cheesecake” recipes sounded interesting and I’ve always been curious about the taste! I looked at a few and they all had pretty similar ingredients. From all the different recipes, I picked out the ingredients that I had at home or was convenient to get at the store.

Thankfully, they turned out pretty well! I definitely wouldn’t call it a “cheesecake”! But it was still good! It was a refreshing snack and I had it for breakfast every day (dessert for breakfast? YES PLEASE!).

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Here is the recipe!

Creamy Raw Blueberry Bars

Ingredients:

The base:

• 1.5 cups of rolled oats
• 1.5 tbsp coconut oil
• 1.5 tbsp Manuka honey (or sweetener of choice)

Creamy filling:

• 1 cup of cashew nuts
• 1/4 cup of coconut oil
• 1/4 cup of Manuka honey (or sweetener of choice)
• 1 cup of blueberries
• 1 tsp of vanilla essence
• Juice of 1 lemon

Process:

1. Preheat the oven at 180 degrees. Mix the ingredients for the base and spread it out on a baking tin.
2. Bake for 15 mins.
3. For the creamy filling, blitz the cashew nuts in a mixer/food processor. Slowly add in the coconut oil and Manuka honey.
4. Add in the rest of the ingredients and mix until it becomes smooth and CREAMY!
5. Pour the creamy filling over the COOLED base (make sure you let the base cool for about 10 mins before you pour the filling.
6. Freeze for 2-3 hours and ENJOY!

Enjoy!

Let me know if you made this and if you liked the taste!