Lavender Cheesecake Bars

These healthy “cheesecake” bars are my new favorite dessert! Original recipe by @Dani_Nemeh, here’s my take on it.

Lavender Cheesecake Bars

vegan, gluten-free Crust: 1 bag of Purely Elizabeth Maple + Almond Butter Nut Butter Granola 1/3 cup coconut oil Cheesecake: 1 1/2 cup soaked raw cashews (3 hrs) 1/3 cup pure maple syrup 1/3 cup coconut oil 1 tbsp vanilla extract juice from 1 lemon Toppings: lavender sprigs For the crust, blend granola and oil together in a blender. Spread and press firmly down in a 8X8 pan covered in parchment paper. For the cheesecake, blend it all up until smooth. Pour cheesecake mix over crust. Place in freezer for a couple of hours. Garnish with lavender sprigs.