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Breakfast

Blueberry Granola Cheesecake Bars

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Prep Time: 15 minutes
Author: Jo @healthyeating_jo

Ingredients

Base

  • 70 g Almond Meal
  • 40 g Coconut Flour
  • 2 tbsp Coconut Oil melted
  • 2 tbsp Rice Malt Syrup

Filling

  • 150 g Cashews soaked for 30 mins in boiling water or overnight then rinsed and drained
  • 100 g Blueberries frozen
  • 1/2 cup Coconut Cream or coconut milk
  • 30 ml Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/3 cup Natural Sweetener you can use white stevia, coconut sugar, maple or rice malt syrup
  • 1 Lemon juiced
  • 1/4 tsp Salt

Granola Topping

  • 3/4 cup Quick oats
  • 1 tbsp Coconut Oil
  • 1 tbsp Date Syrup

Instructions

Base

  • Mix in a bowl and press into a lined tin or silicon molds.

Filling

  • Blend all ingredients in a blender until smooth. Spoon over the base.
  • Place in the freezer while you prepare the topping.

Granola Topping

  • Stir in a frypan over medium heat for 5 mins.
  • Spoon over filling and press down lightly.

Cheesecake

  • Chill the cheesecake ovenight or you can put them in the freezer until it solidifies. Just be sure to thaw it out for a few minutes before consuming.

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