For a delectable vegan dessert or a sweet snack, these pretty squares are filled with nutritious ingredients disguised as a decadent creamy bar!
These cheeze-cake squares feature a creamy tofu filling, nestled in a delicious fruit and nut crust - all topped with fresh blueberries and a sweet apricot preserve glaze! Oh yes…did I mention? They double as a delightful breakfast treat too! Yum.
Blueberry Cheeze-Cake Squares
Makes 9 Squares
1/3 cup raisins
1/3 cup raw almonds
1/3 cup raw unsweetened shredded dried coconut
1 block (14 to 16 ounces) extra firm regular tofu
2 tablespoons maple syrup
1 teaspoon vanilla extract
3 heaping tablespoons apricot preserves, mixed with 1 teaspoon water
1 cup fresh blueberries, washed and patted dry
Preheat oven to 375 degrees F.
To make the crust, put the raisins, almonds and coconut in a high performance blending appliance and process to a smooth dough. Put the dough on a piece of parchment paper on a solid surface and place another piece of the parchment over the top of the dough. Using a rolling pin, flatten the dough into about an 8-inch square. Transfer the dough onto an ungreased, 8-inch square, nonstick baking pan. Press the dough mixture evenly over the bottom of the pan.
To make the filling, put the tofu, maple syrup and vanilla extract in a blender and process until smooth and creamy. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top. Bake for 25 minutes, or until firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the “cheeze-cake” to ensure it does not stick to the side of the pan.
Immediately spread the apricot preserve mixture evenly over the top of the “cheeze-cake,” using a pastry brush or small spoon. Arrange the blueberries in a pleasing pattern on top of the preserves and press down lightly so they adhere. Cover the pan loosely and refrigerate for 1 to 3 hours. Cut into 9 squares and serve. Stored in an airtight container in the refrigerator, leftover squares will keep for 24 hours.