Ingredients:
For the crust:
1 cup almond flour
1/4 cup coconut oil, melted
1 tablespoon maple syrup
For the filling:
1 cup cashews, soaked for 4 hours then drained
1 cup coconut cream
1/2 cup blueberries (fresh or frozen)
1/4 cup maple syrup
2 teaspoons vanilla extract
2 tablespoons lemon juice
Pinch of salt
For the topping:
1/2 cup shredded coconut
1/4 cup blueberries
Directions:
For the crust:
Combine almond flour, melted coconut oil, and maple syrup in a bowl. Mix until a dough forms.
Press the dough into the bottom of a lined 8×8 inch baking pan. Set aside.
For the filling:
In a high-speed blender, blend soaked cashews, coconut cream, blueberries, maple syrup, vanilla extract, lemon juice, and salt until smooth and creamy.
Pour the filling over the crust and smooth with a spatula.
For the topping:
Sprinkle shredded coconut and additional blueberries over the top of the filling.
Freeze the bars for at least 4 hours or until firm.
Remove from the freezer, cut into bars, and let sit at room temperature for 10 minutes before serving.