Happy 4th of July! NO BAKE BLUEBERRY CHEESECAKE CRUMBLE BARS
Try this Yummy recipe from Wholeme for your holiday gathering this summer!
1 package Whole Me Lemon Blueberry Chia Clusters, plus an additional cup for topping optional* 2c raw unsalted cashews, cashew pieces (soaked 4 hours or overnight) 1/3c honey, agave, or pure maple syrup
1/2c canned full fat coconut milk (So Delicious Original Culinary Coconut Milk) 2 TBSP fresh lemon juice 1 vanilla bean or 1 TBSP vanilla bean paste or vanilla extract 1 1/2c frozen wild blueberries, thawed**
Prepare a 9×9 pan lining with parchment paper. In a food processor pulse clusters until you have a coarse crumble. Press into the bottom of prepared pan. Place in the freezer, while this isn’t necessary I find it helps me make sure I have a level area in the freezer ahead of time and works for doing it in steps if I’m not doing it all at once.
To make cheesecake rinse and drain the soaked cashews. In a food processor, or Vitamix, pulse cashews until they are broken up as much as possible. Shake your coconut milk before measuring and add to the cashews with sweetener, lemon juice, and vanilla. Blend until smooth, scraping down the sides as needed. I find the Vitamix will make it the smoothest. Pour cheesecake over prepared crust. Slightly defrost frozen blueberries so they aren’t stuck together and place spoonfuls on top of the cheesecake and run a knife through to swirl. If topping with additional clusters break clusters into small pieces and sprinkle over top, gently press them in if needed. Place on a level surface in the freezer for 2-3 hours, or until serving. Remove from the freezer 15 minutes before serving. Carefully cut with a sharp knife and serve. Enjoy!
Recipe courtesy of a Whisk and Two Wands.