For the crust:
For the filling:
1Line a 9×9 baking pan with foil or parchment paper.
2In a food processor or high-powered blender, add walnuts, dates, olive oil and a pinch of salt. Blend until a soft dough forms.
3Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
4In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
5Pour over the crust. Place in the freezer for at least 8 hours, preferably overnight.
6When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.
7Top with blueberries and lemon zest. Store leftovers in the freezer.
8TIP! Place a box in your blender and puree with almond/cashew/coconut milk for a delicious morning smoothie!
SHOP THIS RECIPE