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.