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No Bake Vegan Lemon Bars with Lemon Blueberry Cookie Crust

No Bake Vegan Lemon Bars with Lemon Blueberry Cookie Crust

No Bake Vegan Lemon Bars with Lemon Blueberry Cookie Crust

Credit:

Lauren Berger and Marla Felton, long-time friends and founders of REAL Cookies, often struggled with coming up with desserts that satisfied EVERYONE at their holiday tables – from friends who like to indulge in traditional treats to family members with dietary restrictions. This, along with their love for cookies, inspired their mission to come up with both healthy and delicious cookie recipes that everyone would crave and enjoy. After three tireless years and baking and taste testing, REAL Cookies came to life. Grain-free, gluten-free, vegan, dairy-free, kosher, and Paleo friendly, REAL Cookies check all the boxes and are tasty to boot!

Ingredients

For the Crust:

  • Use 12 REAL Lemon blueberry cookies.  Press cookies into 8×8 inch square pan lined with parchment paper. Make sure there are no areas of bottom of pan showing through.

For the vegan lemon cheesecake:

  • 2 cups raw cashews, soaked for at least four hours or preferably overnight, drain and rinse before using
  • ¼ cup full-fat coconut cream
  • ¼  cup pure maple syrup
  • ⅓ cup fresh lemon juice
  • Zest for 1 lemon
  • 1 teaspoon vanilla extract

For the Blueberry Compote:

  • 1 cup blueberries
  • 2 Tablespoons Maple Syrup
  • Drop of fresh lemon juice

Directions

  1. Create Cookie Crust.  Set Aside.
  2. In a Vitamix combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.
  3. Pour the filling into the prepared pan over the crust and smooth the top.
  4. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
  5. When serving, you may want to thaw at room temperature for 10 minutes before serving. Store in an airtight container in the freezer.
  6. After cutting bars into desired shape (square or rectangle), slice very thin pieces of lemon to decorate the top of the bar. May also serve with fresh blueberries or a blueberry compote per below recipe.

For the Blueberry Compote:

  1. Place ½ cup of blueberries a side. Mix the other ½ cup of blueberries with maple syrup and lemon juice in medium saucepan at low heat; Stir frequently until juices release approximately 6 minutes. Pour mixture over reserved blueberries fold together. Chill completely. Compote can be covered and kept in the refrigerator for up to three days.