AuthorgoodnesswithgAdd both bags of granola and coconut oil to a food processor. Pulse until well-combined and crumbly.
Press into a 9x9 (or similar) pan lined with parchment paper, using your fingers to make an even layer.
Place in freezer while making cheesecake layer.
To a high speed blender or food processor, add drained cashews, coconut cream, blueberries, maple syrup, lemon juice, vanilla extract and salt. Mix until well-combined and creamy.
Pour the mixture on top of crust, using a spatula to smooth into an even layer. Sprinkle with raspberries.
Place in freezer for at least an hour to set up.
Place in the freezer for several hours before cutting into squares and serving. Store extras in the freezer.
Enjoy!
Ingredients
Directions
Add both bags of granola and coconut oil to a food processor. Pulse until well-combined and crumbly.
Press into a 9x9 (or similar) pan lined with parchment paper, using your fingers to make an even layer.
Place in freezer while making cheesecake layer.
To a high speed blender or food processor, add drained cashews, coconut cream, blueberries, maple syrup, lemon juice, vanilla extract and salt. Mix until well-combined and creamy.
Pour the mixture on top of crust, using a spatula to smooth into an even layer. Sprinkle with raspberries.
Place in freezer for at least an hour to set up.
Place in the freezer for several hours before cutting into squares and serving. Store extras in the freezer.
Enjoy!
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