Creamy Blueberry Love Bars

I just love the colour that blueberries give to your recipes, today I was looking for something vibrant so out came the blueberries.

And as we are heading into summer whats better than a plate full of creamy blueberry love bars.

I love using cocao butter,and have been using it a lot lately in my recipes, it really helps keep the shape of your recipe and adds a rich white chocolate flavour to recipe.

The filling in  these bars is creamy and rich and sweetened with coconut nectar

You could make just one raw cheesecake if you wanted, this time I made the mixture into bars and they turned out awesome.

This is a very simple raw vegan refined sugar free and gluten free recipe,very simple and easy to make,

So have a go you will be surprised at how easy they are to make........

Base

11/2 cup macadamia nuts

1 cup coconut
3/4 cup medjool dates (pitted)

Filling

2 cups cashews (soaked 2 hrs)
3/4 cups almond milk
3/4 cup coconut nectar
1 tsp vanilla
1 tbsp lemon juice
1/2 cup cocao butter (melted)
4 tbsp coconut oil (melted)
2 tbsp lecithin powder

1 cup blueberries fresh or frozen and some for decoration

Assembly

In your food processor process all together until mixture comes together
then press into prepared tin,I line with tin with paper so I can remove bars easy.

Filling

In your blender blend first 5 ingredients until mixture is really smooth,

Then add last 3 ingredients and blend until all mixed through

 keep one cup of  the filling a side then pour the rest over the base
place in freezer

Now add  blueberries to rest of the mixture and blend through

Put a side until white filling is set, then pour  on top blueberry topping
Place in freezer until firm then decorate with remaining blueberries

Enjoy