DifficultyIntermediate

One of the things I have missed being able to enjoy over the years is cheesecake. About 4 years ago I set about to re-create that cheesecake taste and texture without dairy or refined sweeteners. Lime and blueberry go so beautifully together so I decided to pair them in this luscious silky dessert. Key to getting the ultra smooth silky texture is a high speed blender and soaking your raw cashews overnight. If you soak them for less time they will not be soft enough and you will end up with mealy filling. Also very important is allowing your coconut milk to refrigerate overnight. This allows the coconut cream to separate from the coconut water in the can. Then all you need to do is scoop out the solid coconut cream the next day. Preparation time does not include the overnight soaking and chilling nor does it include the time needed for the bars to firm up in the freezer and refrigerator. You could adapt this to make it KETO by using a liquid keto sweetener instead of the maple syrup.

Yields12 Servings
Prep Time25 minsTotal Time25 mins

 1 ½ cups raw walnuts or raw pumpkin seeds for nut free
 ¼ cup unsweetened coconut flakes
 3 tbsp maple syrup or liquid Keto sweetener
 1 tsp vanilla extract
 ¼ cup coconut oil, melted
 1 large pinch sea salt
Filling
 1 ¾ cups raw cashew pieces, soaked in water overnight
 6 tbsp freshly squeezed lime juice
 zest from 2-3 limes
 6 tbsp maple syrup or liquid Keto sweetener
 ¼ cup coconut oil, melted
 1 tsp vanilla extract
 coconut cream from 1-400ml can/tin of full fat coconut milk*2
 2 tbsp arrowroot starch
 1 cup fresh blueberries plus extra for topping

1

Add the walnuts/pumpkin seeds, coconut flakes, maple syrup, vanilla, oil and sea salt to a high powered blender. Pulse, stopping to scrape down the sides regularly, until the mixture is an even consistency and fairly smooth, making sure not to turn it into a paste. You still want some nice texture to it. Press the crust into a parchment paper lined square baking pan and place in the freezer to firm up while you make the filling.

Filling
2

Whir all the filling ingredients ( with the exception of the arrowroot) on medium low speed in a high powered blender and keep processing until the mixture is extremely smooth and creamy. Add the arrowroot and pulse until it is fully mixed in as it will help to bind and thicken the mixture. It is very important that it is smooth. If it has even the hint of graininess in its texture it simply won't taste right.

3

Pour half of the topping on top of the chilled crust, smooth out the top and cover and place in freezer for about 30 minutes. Remove from the freezer and place the blueberries evenly on top of the crust, then pour the rest of the filling on top of the berries. Cover and place in freezer for 30 to firm up then transfer to the fridge to firm up for at least 6 hours before enjoying.

4

Approximately a half hour before serving place the bars back in the freezer to firm up. This will make them much easier to cut into squares. I found it easier to cut them into 9-12 equal portions at this time and then to place them in an airtight container. This way there's less mess and when you want to serve them they are already portioned and cut. Serve with extra blueberries and enjoy!

Ingredients

 1 ½ cups raw walnuts or raw pumpkin seeds for nut free
 ¼ cup unsweetened coconut flakes
 3 tbsp maple syrup or liquid Keto sweetener
 1 tsp vanilla extract
 ¼ cup coconut oil, melted
 1 large pinch sea salt
Filling
 1 ¾ cups raw cashew pieces, soaked in water overnight
 6 tbsp freshly squeezed lime juice
 zest from 2-3 limes
 6 tbsp maple syrup or liquid Keto sweetener
 ¼ cup coconut oil, melted
 1 tsp vanilla extract
 coconut cream from 1-400ml can/tin of full fat coconut milk*2
 2 tbsp arrowroot starch
 1 cup fresh blueberries plus extra for topping

Directions

1

Add the walnuts/pumpkin seeds, coconut flakes, maple syrup, vanilla, oil and sea salt to a high powered blender. Pulse, stopping to scrape down the sides regularly, until the mixture is an even consistency and fairly smooth, making sure not to turn it into a paste. You still want some nice texture to it. Press the crust into a parchment paper lined square baking pan and place in the freezer to firm up while you make the filling.

Filling
2

Whir all the filling ingredients ( with the exception of the arrowroot) on medium low speed in a high powered blender and keep processing until the mixture is extremely smooth and creamy. Add the arrowroot and pulse until it is fully mixed in as it will help to bind and thicken the mixture. It is very important that it is smooth. If it has even the hint of graininess in its texture it simply won't taste right.

3

Pour half of the topping on top of the chilled crust, smooth out the top and cover and place in freezer for about 30 minutes. Remove from the freezer and place the blueberries evenly on top of the crust, then pour the rest of the filling on top of the berries. Cover and place in freezer for 30 to firm up then transfer to the fridge to firm up for at least 6 hours before enjoying.

4

Approximately a half hour before serving place the bars back in the freezer to firm up. This will make them much easier to cut into squares. I found it easier to cut them into 9-12 equal portions at this time and then to place them in an airtight container. This way there's less mess and when you want to serve them they are already portioned and cut. Serve with extra blueberries and enjoy!

Blueberry Lime “Cheesecake” Bars (Paleo, Vegan)