Blueberry Lemon-ey Squares

Is there anything more yummier than a lemon-blueberry combo? I think not!

Decadent, indulgent and sweet! This raw lemon and blueberry 'cheesecake' squares recipe may look loaded with refined sugar and butter, but they are not!

As always, this wholesome indulgence boasts a wealth of health benefits tucked into every delectable bit. Starting with the base, you will find a delightfully textured mix of nuts, dates and coconut – offering a dose of heart-healthy fats and essential nutrients.

Not to be outdone, the creamy cashew layer features cashews and coconut cream – providing more heart-healthy fats and plant-based protein, topped with a blueberries sauce topping.

Blueberry and lemon…a creamy, bright and easy dessert. It’s impressive looking and tastes amazing! Slightly tart, perfectly sweet,100% irresistible, easy to make and last for months in the freezer.

The perfect healthy, simple dessert to feed a crowd (or just you) so good, so creamy, so insanely delicious you’ll want to drink it with a straw.

Course Dessert, Snack

Ingredients

Base Crust

• 2 cups almonds, walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1 cup desiccated coconut
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Lemon Filling

• 3 cups cashews, soaked 3+ hours and drained
• 1 cup coconut milk or cream, full fat
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2-3 lemons, juice and zest depending on how lemon-ey you like it

Blueberry Topping

• 3 cups blueberries, fresh or frozen, divided
• 1/4 cup water
• 1/4 cup honey or maple syrup
• 2 tablespoons lemon juice

To Thicken

• 4 tablespoons water
• 2 tablespoons corn starch

Instructions

Base Crust

• Make the crust first. Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, coconut oil and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your slice base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Lemon Filling

• Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrap down the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

   

Blueberry Topping

• Place 2 cups blueberries, honey, lemon juice, and water into a small saucepan over low/.medium heat and bring to a boil. Let boil for 3-4 minutes, then add remaining 1 cup of blueberries. Stir.

  Mix 4 tablespoons water and corn starch together. Add to blueberries and stir.

  Continue cooking until sauce thickens.

  Remove from heat and either serve warm over slices of the Blueberry Lemon-ey Squares when serving or let the sauce cool and pour on top of filling.

  Place into freezer until firm then remove and cut into slices or squares.

  Freeze for a minimum of 3 hours. You can store these in the freezer for 3 months! Take them out 10 minutes before you want to eat them!

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites