Vegan Blueberry "Cheesecake" Bars [PHOTOS]

Tomorrow is the Macmillan Bake Sale in work. Macmillan are a charity that provide end of life care nurses to people with terminal cancer.

This year I decide to make Vegan Blueberry Cheesecakes. I've never made them before nor tried to make anything remotly like this.

First you need to soak the cashews overnight or 10 minutes in hot water.

280g unsalted cashew nuts
flavourless oil, for greasing

For the base
140g unsalted almonds
140g pitted dates

For the 'cheesecake' layer

100g coconut cream
2 tbsp coconut oil, melted
2 tbsp clear honey
1 tsp vanilla extract
juice ½ lemon

For the topping
140g blueberries + plus a handful
5 pitted dates

First you blitz the almonds and dates in a food processor.

Press down in a tin and place in freezer

For the "Cheesecake" use half of the cashews and mix in all the ingrediants above in the processor.

Add the mixture ontop of the frozen base

For the top. In the processor goes the other half of cashews and blueberrys.

Then spread on top. Scatter blueberries and freeze for atleast an hour.