Whether you're on a cleanse, eating low glycemic or clean, healthy desserts can be hard to come by. Even the pseudo-healthy varieties are usually loaded with sugar thanks to dates, syrups and other sugary fruit. Well, the search is over. These vegan, gluten-free and low glycemic blueberry cheesecake bars are the perfect treat that don't require a cheat day. Plus, you can make them your own by swapping out the berries and adding your own seasonings. All you need is:
6 ounces of raw cashews, soaked
1 cup of dried blueberries
1 cup of frozen blueberries
1 cup of hazelnuts
2 tbs of agave (optional)
2 tbs of coconut oil
1 tbs of lemon juice
1/2 a cup of berries of your choice for topping
Rinse the cashews and soak them for at least an hour. Once they're slightly softened, add them to a blender with the frozen blueberries, lemon juice and agave and blend on high speed until the texture is completely smooth. Place on the side.
Add the dried blueberries, hazelnuts and coconut oil to the blender and blend until it forms a paste-like texture. Press evenly into a rectangular 12 by 6 baking dish. Then smooth the blueberry filling on top. Freeze for one hour. Once firmed, cut into 12 squares, top with the berries of your choice and refrigerate until you're ready to serve. Enjoy!