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Before getting started, remove 3 medium-sized bowls from the cabinets. You’ll use one for the crust, one for the cheese and one for the blueberries.
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For the crust, pulse almonds and dates in a food processor until you achieve a crust like consistency. Remove from processor and transfer to a bowl. Set aside.
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For the cheese, blend cashews with water, coconut cream, coconut oil and lemon until you have a smooth, creamy consistency.
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For the blueberry topping, heat frozen blueberries, lemon juice, and brown sugar in the microwave for 2 minutes
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Lay out all 6 mason jars and start by dividing the crust in each jar. Next add a layer of cream cheese and then a final layer of blueberry topping. Stir on the lids and place in the fridge for at least 2 hours to let them firm up before serving.
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Store the remaining treats in the freezer until ready to enjoy. When that time comes, just let them defrost at room temperature, and then dig in!