A nut and date crust, creamy cashew filling, and rich chocolate ganache make for the perfect sweet treat. These lavender-infused bars have the perfect touch of floral flavor that doesn't overpower the tart flavor of the berry or the comforting vanilla. Enjoy these bars straight out of the freezer (and try to share with friends and family)!

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

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For the Crust:

  • 1 cup raw pecans or cashews
  • 1 cup raw almonds
  • 5 dates, soaked 10 minutes in water
  • 3/4 cup unsweetened coconut flakes
  • 1 1/2 teaspoon melted coconut oil
  • 1 tablespoon cacao nibs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

For the Filling:

  • 4 cups soaked raw cashews (soak for at least 2 hours)
  • 1/2 cup freshly squeezed lemon juice
  • 7 tablespoon maple syrup or agave
  • 1/2 cup melted coconut oil
  • Non-dairy milk
  • 1/2 cup fresh blueberries
  • 2 drops lavender essential oil
  • 2 teaspoons açaí powder
  • 1 tablespoon vanilla extract
  • Seeds of one vanilla bean
  • 1/8 teaspoon sea salt

For the Chocolate Ganache:

  • 1/2 cup cacao powder
  • 7 tablespoons maple syrup or agave
  • 1/2 cup melted coconut oil
  • 1 teaspoon acai powder
  • 1 teaspoon vanilla
  • 3/4 teaspoon cinnamon
  • Pinch of sea salt


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!).


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