PB&J Vegan Cheesecake Bars by @beachsidekitchen
INGREDIENTS
CRUST
FILLING
1.5 cups cashews, soaked 6-8 hrs
1/2 cup almond milk
1/4 cup melted coconut oil
Juice of 1 lemon
4 tbs peanut powder
Splash of vanilla
Pinch of salt
JAM
1 cup chopped strawberries
1/2 cup blueberries
1-2 tbs maple syrup
2 tbs chia + hemp seed mix
DIRECTIONS
Press cookies into a crust in 8x8 lined pan. Blend all filling ingredients together in a vitamix or food processor until smooth. Pour filling into crust and place in freezer.
Meanwhile, place ingredients for jam in a small saucepan and muddle on low heat for 20 minutes until jammy. Cool completely. Pour onto cheesecake. Place back in freezer for 1-2 hours.
Remove from freezer 1 hour before serving.
