Blueberry Nettle Cheesecake Bars: A Vegan Delight
Indulge in the vibrant flavours of nature with these Blueberry Nettle Cheesecake Bars. Completely vegan and grain-free, each layer bursts with wholesome goodness. This colourful dish is not only a feast for the eyes but also packed with nutrients.
Ingredients:
- 1 cup walnuts (100 grams)
- 1/2 cup pumpkin seeds (70 grams)
- Pinch of salt
- 6 dates, pitted
- 1 sachet of Britts Superfoods Blended Greens Juice
- 3 cups nettle leaves
- 2 cups cashews, soaked for 4 hours
- 1/4 cup maple syrup
- 3/4 cup almond milk
- 1/2 cup coconut oil, melted
- 2 cups blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon vanilla
- 1/2 cup coconut butter, melted
Instructions:
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Crust Layer: Blend walnuts, pumpkin seeds, salt, dates, and 2 tablespoons of maple syrup until sticky. Press firmly into a prepared cake tin and chill.
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Nettle Layer: Blanch nettles, then blend with 1 cup of soaked cashews, Britt’s Superfoods juice, almond milk, lemon zest and juice of ½ lemon, and 50g melted coconut butter until smooth. Spread over the chilled crust and freeze until firm.
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Blueberry Layer: Blend the rest of the soaked cashews, wild blueberries, maple syrup, almond milk, lemon zest and juice of ½ lemon, vanilla, and 50g melted coconut butter until creamy. Layer over the chilled nettle mixture and freeze until fully set.
Before serving, allow to defrost slightly and cut into bars.
Enjoy the process of creating these delightful Blueberry Nettle Cheesecake Bars and savor every bite of this vegan, grain-free treat!
