Description
These No-Bake Blueberry Cheesecake Bars are Paleo, dairy free and made with fresh blueberries. They have a soft shortbread crust and creamy coconut filling.
Ingredients
Scale
Crust
- 1 + 1/2 cups blanched almond flour, packed (150g)
- 1/4 cup non-hydrogenated shortening
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1 cup coconut cream
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup grass fed collagen peptides
- 1/2 cup fresh blueberries + more for topping
Instructions
- Line an 8" x 8" pan with foil. Set aside.
- For the crust, add all crust ingredients to a medium sized mixing bowl. Mix well using a spatula.
- Firmly press the crust into the lined pan.
- For the filling, combine coconut cream, maple syrup and vanilla extract. Mix until smooth* Stir in collagen peptides. Finally, add fresh blueberries.
- Pour filling over crust. Optional: add additional blueberries and/or other toppings.
- Place in fridge overnight to set.
- Best stored in fridge, but can also be stored in freezer.
Notes
*If coconut cream is clumping, warm the mixture in your microwave. Do this by heating on high for 5-10 seconds.