No-Bake Galaxy Berry Cheesecake Bars
[Vegan, Gluten-Free]

To Make the Base:

1. Add everything to a food processor and pulse until everything gets together and you can form a ball. Line a baking sheet or pie dish with parchment paper and divide the dough evenly while flattening it out.

To Make the Filling:

1. Soak the cashews for at least 3 hours or overnight. In separate bowls, mash the blueberries and raspberries with a fork. Drain your soaked cashews and add them to a high-speed blender or food processor with the coconut oil, dates, lemon juice, and non-dairy milk. Blend this until you get a nice creamy texture. Now, add half of the cream to the mashed blueberries and the other half to the raspberries and mix them well.

To Make the Bars:

1. Add both of the mixtures to the base. Cover with parchment paper and place in freezer for about 3 hours or overnight. After it all has solidified, you can remove them from the freezer, cut them into bars, and store in the freezer. When you want to have a piece, let it sit at room temperature until softened.