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PB&J Vegan Cheesecake Bars

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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. 

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