Healthy vegan blueberry cheesecake bars!! Wowowow this recipe is so good! Perfect little blueberry bars for dessert and they taste so yummy!! Recipe: For the base: - 1 1/2 cups cashews - 1 1/2 cups medjool dates - 1 teaspoon vanilla - Pinch of sea salt For the filling: - 2 cups soaked cashews (see notes) - 1/3 cup full fat coconut cream (the thick part of a can) - 1 teaspoon vanilla - Juice from 2 medium lemons (about 1/4 cup) - 1/4 cup maple syrup - 1 cup frozen blueberries For the blueberry drizzle (optional): - 1/2 cup frozen blueberries - 1 teaspoon vanilla - 2 teaspoons arrowroot flour - 1 tablespoon water Directions: 1. Start by making the blueberry drizzle by whisking together the arrowroot flour and water together in a small bowl until combined. Add the arrowroot mixture, blueberries, and vanilla extract to a small saucepan and heat over medium heat. Stir consistently for 4-5 minutes until the blueberries have broken down. Strain the blueberry mixture with a sieve to separate the juice. 2. Blend all of the base ingredients together in a food processor until combined and the mixture starts to stick together. Press into an even layer in a parchment lined 8x8 pan. Place in the freezer for 5-10 minutes. 3. Blend all of the filling ingredients together, except for the blueberries in a food processor.Spoon out half of the filling into a separate bowl. Add the blueberries to the food processor with the remaining filling and blend until smooth. 4. Pour the blueberry filling over top of the base and spread into an even layer. Pour and spread the reserved white filling on top. 5. Lastly, spoon the blueberry drizzle on top. Freeze for at least 4-5 hours or until hard. Cut into bars and enjoy! Notes: Soak your cashews overnight in a bowl of water. If you don’t have time you can soak them for at least 20 min in boiling water!