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Vegan Blueberry Cheesecake Bars

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms
Enjoy!

cheesecakebars.jpg

Vegan Blueberry

Cheesecake Bars

Recipe and photo by 

@courtneybpinkerton

Ingredients

Crust:

1 bag of original granola 

1/3 cup Carrington Farms Liquid Coconut Oil

Filling:

1 1/2 cup soaked raw cashews (soak for 3 hrs)

1/3 cup pure maple syrup

1/3 cup Carrington Farms Liquid Coconut Oil

1/2 cup frozen wild blueberries

1 TBSP vanilla extract

a splash of unsweetened vanilla almond milk.

Directions

Blend granola and coconut oil, spread and press firmly down in a 8X8 pan covered in parchment paper.

Blend remaining ingredients until smooth.

Pour cheesecake filling over crust place in the freezer for 2 hours.

ENJOY!

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