Meet your new favorite plant-based treat: vegan blueberry bars! These deliciously chewy bars are bursting with juicy blueberries and made with wholesome ingredients like dates, almonds, and maple syrup—no dairy, eggs or refined sugar in sight. Perfect for breakfast on the go, an afternoon snack or a sweet (but not too sweet) dessert, they’re easy to make and even easier to love.

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Vegan Blueberry Bars

Servings 6

Calories 504 kcal

Ingredients

Crust

1 cup pitted dates
1 cup almonds

Filling

1-1/2 cups cashews soaked in water for 4+ hours or overnight
1/2 cup maple syrup
1/2 cup coconut oil melted
1/2 cup lemon juice
1 tsp. vanilla extract
1/2 cup frozen blueberries
1 tsp. dried culinary lavender

Instructions

In food processor, blend dates and almonds until sticky dough forms. Press mixture evenly into bottom of spring-form pan. Set aside.
Make filling and drain soaked cashews. In high-speed blender or food processor, blend cashews, maple syrup, melted coconut oil, lemon juice and vanilla until smooth and creamy.
Add blueberries and lavender to blender and blend again until fully smooth.
Pour filling over crust and smooth top with spatula. Tap pan gently to remove air bubbles.
Place cheesecake in freezer for at least 4 hours or until firm.
Before serving, let thaw at room temperature for 10–15 minutes. Optional: garnish with extra blueberries or lavender.