Vegan Meyer Lemon Blackberry Cheesecake Bars

Indulge in the refreshing flavors of Meyer lemon and juicy blackberries with these decadent vegan cheesecake bars. Creamy cashew-based filling pairs perfectly with the tangy sweetness of Meyer lemon and bursts of fresh blackberries, all atop a nutty almond-date crust.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 Meyer lemons, zest and juice
• 1 tsp vanilla extract
• 1 cup blackberries
• 1 cup almonds
• 1 cup dates, pitted
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

In a food processor, blend almonds, dates, and a pinch of salt until a sticky dough forms

Press the dough into the bottom of a lined baking dish to form the crust

Bake the crust for 10 minutes, then let it cool

In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract

Blend until smooth and creamy

Pour the cheesecake mixture over the cooled crust

Drop blackberries evenly over the cheesecake mixture and gently swirl with a toothpick

Chill in the refrigerator for at least 4 hours, or until set

Once set, slice into bars and serve chilled