Lemon Blueberry Cheesecake Bars

1: Preheat oven to 375°F.

2: Combine graham cracker crumbs, melted coconut oil, and salt in a small bowl until mixed.

3: Grease a 9x9 baking dish and line with parchment paper.

4: Transfer the graham cracker mixture to the baking dish and press down firmly.

5: Bake for 10 minutes then cool before adding filling.

6: Cover cashews with water by two inches in a saucepan, bring to a boil and boil for 10 minutes.

7: Strain off water and cool slightly.

8: In a blender, add cashews, vanilla, coconut cream, lemon juice, lemon zest, honey, and coconut oil. Blend until smooth.

9: For the blueberry swirl, cook blueberries with lemon juice, coconut sugar, and vanilla extract until they burst.

10: Whisk arrowroot and water, then pour into the blueberry mixture and stir over heat. Strain sauce.

11: Pour lemon filling over cooled crust, smooth, and drizzle blueberry sauce on top, swirling with a knife.

12: Refrigerate overnight or until bars have set.