Vegan Lemon Blueberry Swirl Cheesecake Squares (Raw, Vegan, Gluten-Free, Dairy-Free, Egg-Free, No-Bake, Paleo-Friendly and No Refined Sugar

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries, organic

• Condiments

  • 1 1/2 cup Lemon juice, organic
  • 1 1/16 cups Maple syrup, organic

• Baking & Spices

  • 1/2 tsp Vanilla bean, organic powder

• Oils & Vinegars

  • 1 7/16 cup Coconut oil, organic

• Nuts & Seeds

  • 3 cups Cashews, organic raw
  • 2 cups Pecans, organic raw

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 3 cups organic raw cashews
• 1 1/2 cup organic lemon juice
• 3/4 cups organic maple syrup
• 1 1/4 cup organic coconut oil
• 2 cups organic raw pecans
• 1/4 cup organic maple syrup
• 2 tablespoons organic coconut oil
• 1/2 teaspoon organic vanilla bean powder
• 1 cup organic blueberries
• 1 tablespoon organic maple syrup
• 1 tablespoon organic coconut oil

Directions

• Add all ingredients for the crust into a food processor and process until it becomes a sticky, crumbly texture. Line a 8 x 8 baking dish with parchment paper and transfer the crust mixture into the dish. Using your hands, firmly press the crust evenly into the bottom of the dish. Set aside.
• Add all the ingredients for the filling to a Vitamix, or high speed blender, and blend until it is creamy and smooth. Pour the mixture on top of the crust and spread it evenly.
• Add all ingredients for the swirl topping to a food processor and process until it has a puree type texture. Drizzle the swirl topping on top of the cheesecake filling. Using the tip of a sharp knife, swirl the topping into the cheesecake filling.
• Put in the freezer for approximately 2 hours, or until it hardens. When ready to serve, you will need to leave it out on the counter top for about 10 minutes or so to soften slightly because it will be completely frozen and difficult to cut. Store it in the freezer until ready to serve because it will become soft and lose its shape if left out at room temperature. Enjoy!