• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

   

Base Crust

• Line an 8 x 8-inch 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, oats and coconut into a food processer and process until broken down and crumbly. Add coconut oil, honey and cinnamon 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 base crust.

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

Cashew Vanilla Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard. I add it to my dogs dinner and he loves it.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice and zest and vanilla extract 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 scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey, lemon or vanilla if you think it needs it.

  Pour half of the cashew vanilla filling over the chilled crust and spread evenly with a spatula or the back of a spoon.

  Place the slice in the freezer. If you want super clean layers, let it freeze for about an hour or until firm before adding the blueberry layer on top.

  To the remaining half of the filling mixture add the 1 cup of blueberries and blend again until well combined.

  Spread over the plain layer. Return to the freezer.

Jam Topping

• Rinse out the blender, and add the mixed berries, honey, chia seeds and lemon juice and blend until smooth, then pour over the other layers.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted use a spoon to drizzle the chocolate topping over the cheesecake slice.

  Place in the freezer to set for 10 minutes or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Slice into 16 small bars or your preferred size squares, then serve chilled.

  You can let thaw for about 20 minutes from frozen at room temperature, or for the best texture ,transfer to the refrigerator at least an hour before serving.

  Store in the refrigerator for up to 5 days, or they should keep well for up to 3 months.