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Blackberry Lemon Cashew "Cheesecake" Bars

07.02.2018

These are the perfect sweet treat with a kick of bitterness (thanks, lemon zest). These are a guaranteed hit with all of your family and friends- I promise- granted they like cheesecake, that is. They have the cheesecake texture without any dairy or refined sugar 🙌🏻 I hope you guys enjoy them as much as I have. **WARNING** Once you start eating them, you won't be able to stop.

 

 

 

What you'll need:

1 cup of pitted dates (you can buy them pitted but they are also super easy to pit yourself- just tear in half and the seed will pop out)

1.5 cups of pecans

2 cups of raw, unsalted whole cashews

Juice of 1 lemon

1 tsp of lemon zest

1 cup of canned full-fat coconut milk (I love the Thrive Market brand)

1/2 cup of blackberries

3 tbsp of organic maple syrup

1/4 cup of virgin coconut oil

 

High-speed blender or food processor

Glass pyrex container or cake tin lined with parchment paper (I used an 8")

 

Let's get to it!

Soak the cashews either overnight for 8 hours or in a glass bowl covered in boiling water and aluminum foil for 2 hours

Prep the glass dish or cake tin with by lining it with parchment paper

Make the crust first

       Add the pecans and dates into a food processor or high-speed blender until it is well blended

       Scoop/pour the mixture into the dish, pressing it firmly down

       Freeze for 30 minutes

Next, make the lemon-flavored layer

       Drain/measure 1 cup of the soaked cashews, lemon juice, lemon zest, and 1/2 cup of the canned coconut milk into the high-

       speed blender or food processor

       Blend until creamy

       Pour mixture over crust, smoothing over with a utensil of your choice

       Freeze for 40 minutes

Finally, make the blackberry-flavored layer

       Drain measure the rest (1 cup) of soaked cashews, 1/2 cup of the canned coconut milk, blackberries, maple syrup, and virgin coconut

       oil into the high-speed blender or food processor

       Blend until creamy

       Pour mixture over the lemon layer, smoothing with a utensil of your choice

       Freeze for 2 hours

 

 

 

Keep the bars in freezer until ready to eat & let thaw for about 15 minutes prior to eating 💕

 

Happy cashew-caking!

xx Alexis

 

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