Raw Blueberry Lavender and Vanilla Cheesecake Squares
[Vegan, Grain-Free]

To Make the Crust:

1. In a food processor, pulse pecans/cashews, almonds, coconut flakes, and salt until a crumbly mixture forms.
2. Add remaining ingredients and pulse until dough is well-blended and sticks together when pressed with fingers.
3. Line 9x9-inch or 8x8-inch pan with parchment paper and firmly press filling in.
4. Chill in freezer while preparing filling.

To Make the Filling:

1. Blend cashews, lemon juice, maple syrup, vanilla, vanilla bean, and sea salt in blender until well combined. Do not worry if the mix looks lumpy, it will smooth out when you add the coconut oil and milk.
2. Slowly add in coconut oil and blend, adding non-dairy milk until the consistency is thick, smooth and without lumps.
3. Divide batter in half.
4. In one half, add açaí powder, blueberries, and lavender extract, and blend until well incorporated.
5. Pour vanilla layer (the original half of your batter) on top of chilled crust, smooth out with a spatula, and let chill for 1-3 hours, or until firm.
6. Once firm, pour the blueberry lavender layer, smooth with spatula, and let chill for additional 1-3 hours.

To Make the Chocolate Ganache:

1. Whisk all ingredients until smooth. If mixture hardens and becomes too thick to pour, reheat in microwave for 15 second intervals until melted.
2. Pour on top of cheesecake layers and let harden for 2-4 hours, or overnight.
3. Slice into bars and store in freezer (or eat them all right away!).