These Vegan Blueberry Acai Cheesecake Bars are no bake and they’re packed with nourishment!

They’re gluten free, dairy free, refined sugar free, and protein rich!

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Why You’ll Love These Vegan Blueberry Acai Cheesecake Bars

They’re gluten free, dairy free, and refined sugar free
They’ve got a boost of protein
They’ve got that silky smooth cheesecake texture
They’re incredibly refreshing on a hot summers day
They’re packed with vitamins, minerals, pre and probiotics, and digestive enzymes

The base uses Ka’Chava Coconut Acai all-in-one nutrition shake that supports all of you from head to toe! With 85+ superfoods, nutrients, and plant-based ingredients, including 25g of protein, pro & prebiotics, & digestive enzymes, this whole body meal is as much of a power house as it is delicious!

Use code COLLEEN to save

Ingredients

Base
3/4 cup walnuts
1 cup medjool dates, pitted
1/2 cup gluten free rolled oats
Filling
2 cups raw cashews, soaked in boiling water for 10 min, then drained
3/4 cup coconut cream, from 1 can, shaken
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
2 scoops Ka’Chava Coconut Acai all-in-one nutrition shake – use code COLLEEN to save
Juice from 1 lemon
1 tsp vanilla extract
1/2 cup blueberries
1 tbsp pure maple syrup

Process

Line an 8×8 baking dish with parchment paper

Blend all the base ingredients together in a food processor, until a sticky dough texture is achieved

Press down in the pan, then into the fridge

Make the cheesecake layer by blending all ingredients together until smooth, scraping the sides as needed, then pour over top base

Add blueberries and syrup to a saucepan and cook over medium heat 5-10 minutes until thick, stirring every minute or two

Add dollops of your blueberry compote to the cheesecake, and use a toothpick to swirl for that marbled effect

Cover with plastic wrap and foil, and Freeze at least 4 hours, or overnight

Slice while frozen, then allow to thaw under slightly under refrigeration for an hour or room temp 15min and enjoy!

Slice and enjoy

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

Variations for Dietary Preferences

Kachava Coconut Acai Protein – you can replace with roughly 6 tbsp vanilla / berry protein powder
- If you’d like to omit the protein you can do so without affecting the texture
- Add one Acai packet to your mix to bring out the Acai flavor
Pure maple syrup – can sub for sugar free syrup or honey
Blueberries – feel free to use any berries you’d like for the compote. Fresh or frozen berries are fine
Oats – You can replace with coconut flakes
Walnuts – can sub for any nuts for the base

As fresh and fruity as these are, I just love the gorgeous colors they brought out, too!

Vegan Blueberry Acai Cheesecake Bars

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Servings:

Ingredients

Base

3/4 cup walnuts
1 cup medjool dates pitted
1/2 cup gluten free rolled oats

Filling

2 cups raw cashews soaked in boiling water for 10 min, then drained
3/4 cup coconut cream from 1 can, shaken
1/4 cup coconut oil melted
1/4 cup pure maple syrup
2 scoops Ka’Chava Coconut Acai all-in-one nutrition shake use code COLLEEN to save
Juice from 1 lemon
1 tsp vanilla extract

Blueberry Compote

1/2 cup blueberries
1 tbsp pure maple syrup

Instructions

Line an 8×8 baking dish with parchment paper
Blend all the base ingredients together in a food processor, until a sticky dough texture is achieved
Press down in the pan, then into the fridge
Make the cheesecake layer by blending all ingredients together until smooth, scraping the sides as needed, then pour over top base
Add blueberries and syrup to a saucepan and cook over medium heat 5-10 minutes until thick, stirring every minute or two
Add dollops of your blueberry compote to the cheesecake, and use a toothpick to swirl for that marbled effect
Cover with plastic wrap and foil, and Freeze at least 4 hours, or overnight
Slice while frozen, then allow to thaw under slightly under refrigeration for an hour or room temp 15min and enjoy!
Slice and enjoy