Dive into the irresistible fusion of zesty lemon and succulent blueberries with our delectable Lemon Blueberry Bars. These mouthwatering treats are not just a dessert; they’re a celebration of health, flavor, and sheer indulgence. Crafted to tantalize your taste buds and nourish your body, these bars are the epitome of guilt-free pleasure. Whether you’re craving a sweet snack or planning a summer soirée, these bars are your perfect companion.
Why Lemon Blueberry No Cheese Cheesecake Bars?
Imagine creamy goodness melting in your mouth, infused with the tangy freshness of lemon and the burst of juicy blueberries. Now, envision savoring every bite guilt-free, knowing that each ingredient is not just delicious but also nutritious. This recipe is carefully crafted to cater to various dietary needs, making it suitable for vegans, those with dairy intolerance, gluten sensitivities, and individuals seeking to cut down on refined sugar.
Why You’ll Love them:
- Healthy Indulgence: Indulge your sweet tooth without compromising your health. Our bars are packed with wholesome ingredients that provide a dose of nutrients with every bite.
- Creamy Perfection: Experience the luxurious creaminess without a hint of cheese. The blend of cashews and coconut cream creates a velvety texture that’s simply irresistible.
- Summer Refreshment: Whether served chilled on a scorching day or at room temperature during a cozy evening, these bars are the ultimate summer treat.
- Allergy-Friendly: Say goodbye to dietary restrictions. Our recipe is vegan, dairy-free, gluten-free, and free from refined sugars, ensuring everyone can indulge without worry.
- Easy to Make: With simple ingredients and straightforward instructions, whipping up these bars is a breeze. Perfect for busy days when you crave a homemade treat without the hassle.
What are you waiting for?
These bars are a testament to the fact that indulgence and wellness can go hand in hand. Whether you’re treating yourself or impressing guests, these bars are sure to leave a lasting impression. So, gather your ingredients, preheat your oven, and get ready to embark on a journey of creamy, fruity bliss.
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Lemon Blueberry No Cheese Cheesecake Bars
Description
These bars are perfect way to welcome Spring and roll in to cool you off for Summer. A match made in flavor heaven, vibrant tart lemon and rich sweet blueberries! Hearty nutrient dense crust that crumbles perfectly and the velvety cashew coconut filling keeps you satisfied after one serving. These are gluten free, dairy free, vegan, free of unrefined sugar (if you leave out the powdered sugar) and delicious!
Ingredients
FILLING:
1 cup raw unsalted cashews
1 cup coconut cream (unsweetened)
2 Tbsp arrowroot
2 Tbsp meyer lemon zest
3/4 cup fresh meyer lemon juice
1 heavy pinch Celtic sea salt
1/3 cup maple syrup (if you prefer sweeter bump up to 1/2 cup)
1/2 cup fresh or frozen (thawed, drained) blueberries⠀⠀⠀⠀
*optional garnish: powdered sugar
CRUST:
1 cup gluten-free oats
1/2 cup raw unsalted pecans
1/4 cup raw unsalted almonds or pumpkin seeds
1/4 cup raw unsalted walnuts or
1/4 tsp quality sea salt (Celtic sea salt)
3 Tbsp coconut sugar, granulated
1 Tbsp maple syrup, Grade A (*optional add, if you prefer sweeter treats)
4-6 Tbsp melted virgin coconut oil
Instructions
1. Soak raw cashews in warm water at least an hour or overnight. Rinse, drain, set aside. Preheat oven to 350 degrees F.
2. Crust: Add all dry crust ingredients except for last two into food processor or blender. Blend/pulse until a dry fine mix is yielded.
3. Crust: Transfer fine meal to mixing bowl, add 3 Tbsp melted coconut oil (add optional maple syrup if using), stir to combine. If mix is dry use remaining coconut oil 1/2 tbsp at a time until its consistency is like wet sand.
4. Crust: Transfer mixture to parchment-lined baking pan. Cut second piece of parchment paper to size of baking pan & place on top of dough. Using a flat-bottomed object press down firmly to spread it evenly and compress crust.
5. Crust: Bake for 15 min bake for until the edges are slightly browned. Allow to cool.
6. Filling: Add drained cashews, coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup to high speed blender or food processor. Mix on high until creamy and smooth.
7. Filling: Pour filling over cooled crust. Spread evenly, gently tap pan on counter to level it and release any trapped air pockets. Drop blueberries though out.
8. Bake at 350 for 20 min or until the edges are slightly dry and center doesn’t look wet or jiggle when you gently shake pan. Add additional time by 2 min increments if center is still jiggly.
9. Remove from oven and allow to cool. Transfer to refrigerator, uncovered for or at least minimum 1 hour.
10. Once ready to serve. Use parchment paper edges to assist in pulling out of pan. Place on cutting board and cut bars to size preference.
11. Optional garnish is sprinkle with powdered sugar. Store leftovers in sealed container in the refrigerator for up to 3 days. Serve room temp or chilled.
Notes
- use organic products when possible, especially for the lemons since the zest is used.
- if you cant find coconut cream, chill in the fridge a standard canned coconut milk and scoop out the thick top part