Vegan matcha blackberry cheesecake bars — incredibly flavorful, easy to make, and packed with nourishing ingredients. They’re the perfect summer dessert. You can use any berries or granola you have on hand.
a note on Self-love
There will always be other internal and external factors that affect your thoughts, actions, and words. We are influenced by irritable people, frustrating experiences, and negative media. We are influenced by stress, sleep deprivation, and traffic. We are influenced by sadness and disappointment. We are influenced by gloomy weather. This list goes on. However, the continual practice of self-love will always steer you in the right direction. It will guide you in the direction you’re pursuing. I promise.
If you’re wondering how you can begin your self-love journey, here are a few suggestions: engage with people who boost your energy, consume uplifting media, prioritize exercise you enjoy, and savor the delicious food on your plate. At the end of the day, self-love shows up in a variety of dimensions, forms, and opportunities. But it’s up to you to actively choose it.
What are vegan cheesecake bars?
Switching gears — I’m bringing you one of the most delicious creations to date. For me, one of the ways I act on self-love is carving out time to spend in the kitchen. I cooking intuitively, taking inspiration from someone else and putting my own twist on it. Enter: these vegan, no-bake matcha blackberry cheesecake bars. Inspired by Dani Nemeh, we now have a new favorite dessert. These bars are incredible. They’re filling, perfectly sweet, and uniquely flavorful. The texture is both creamy and chewy. Enjoy!
Vegan Matcha Blackberry Cheesecake Bars
Ingredients
- 3 cups Gr8nola's Matcha Vibes granola
- 2/3 cup melted coconut oil, divided
- 1 1/2 cups raw cashews, soaked
- 1/3 cup maple syrup
- 1/2 cup frozen organic blackberries
- 1 lemon, juice
- 1 teaspoon vanilla extract
Instructions
- In a blender, blend together the granola and 1/3 cup of melted coconut oil. Spread it onto a parchment-lined 8×8 baking pan.
- Rinse out your blender, then blend together the rest of your ingredients: soaked cashews (I boiled mine in water for 15 minutes, but you can soak them in the fridge for 4-6 hours), maple syrup, frozen blackberries, 1/3 cup coconut oil, lemon, and vanilla extract.
- Spread the cashew / blackberry layer on top of the granola layer. Set in the freezer for 1-2 hours. Slice and enjoy!
- Store these in the fridge so that they hold their shape. They'll last for up to one week.
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