These vegan and gluten free no-bake blueberry bars are a low-sugar healthy dessert!
Add dates, almonds, coconut flakes, vanilla, cinnamon, and salt. Blend until a well-combined mixture forms. It should be sticky to the touch.
Press the mixture evenly into the parchment lined 8x8 pan (it will fill about half the pan). Place in the fridge while preparing the filling.
Use a food processor or to puree cashews, coconut milk, maple syrup, lemon juice, and vanilla extract until mixture is smooth and creamy. If it's chunky, add more coconut milk until it's creamy.
Pour half of the filling mixture onto the crust. Leave the other half of the filling mixture in the food processor.
To the other half of the filling mixture, add the blueberries and process until well combined.
Spread blueberry layer over the plain layer and garnish with toppings of choice. Place the pan in the freezer.
Allow bars to set for at least 2-3 hours or completely firm. You can serve frozen or let them sit at room temperature for 5-10 minutes before serving. Enjoy!
*Soak cashews in water the night before making the recipe, then drain liquid the day of.
** If you don't have time to soak the cashews overnight, pour boiling water over the cashews and let them sit in the water for an hour. Drain the water and use the soaked cashews.