Vegan blueberry ‘cheesecake’ bars

Vegan blueberry ‘cheesecake’ bars

40m prep I serves 6 I


This delicious raw vegan dessert looks sensational and is surprisingly easy to create.



  • 370g raw cashews, soaked overnight in cold water
  • 1 cup (250ml) coconut oil
  • 1/2 cup (125ml) maple syrup
  • 1 tsp vanilla extract
  • 500g blueberries
  • Edible violet petals (optional), to decorate

Coconut base

  • 3 cups (210g) shredded coconut, toasted
  • 1 cup (100g) almond meal
  • 1/2 cup (125ml) coconut oil, softened
  • 1/2 cup (125ml) maple syrup
  • 1/2 tsp ground cinnamon



Step 1

Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.

Step 2

Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.

Step 3

Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.

Step 4

Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.

Step 5

Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.

Step 6

Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.


Photo and recipe courtesy