How To Make Blueberry & Coconut Frozen ‘Cheesecake’ Bars
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup fresh blueberries
- 1 cup shredded coconut
- 1 cup cashews, soaked overnight and drained
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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Line a square baking dish with parchment paper, ensuring that there is enough overhang on the sides for easy removal later. Set aside.
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In a food processor, combine the blueberries, shredded coconut, soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
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Pour the mixture into the prepared baking dish and smooth the top.
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Place the baking dish in the freezer and freeze for at least 8 hours, or until firm.
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Once the bars are frozen, remove them from the baking dish by lifting the parchment paper. Cut into bars or desired shapes.
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Serve immediately or keep frozen in an airtight container until ready to serve.
Nutrition
- Calories : 273kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 11mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 5g
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