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  • The Fresh Market Escape | Dairy-Free Blueberry Lemon Cheesecake Bars

    My dad and I came across The Fresh Market during our first time to Peachtree, Georgia. Peachtree is an amazing community right outside of Atlanta it has beautiful rolling hills and nestled between the statuesque pine trees you’ll find miles of meandering  golf cart trails. By which we came across The Fresh Market by accident and decided to give it a tour. We couldn’t wait to see what The Fresh Market had to offer.  Instantly, the breathtaking garden-fresh produce had me hooked, while the mouthwatering meats hooked my dad! Though my mom was in recovery from ovarian cancer, we couldn’t wait to get her inside this charming supermarket. The Fresh Market has been a place of excitement for us ever since. When we can, after my mom’s rounds of doctors’ visits and chemotherapy sessions, we escape to the market for free coffee samples and to shop for scrumptious goodies to bring back with us. If you hop over to their website, you can find many recipes on their inspiration board. My FAVORITE is the dairy-free, blueberry, lemon cheesecake bars! There is also a user friendly guide to find a Fresh Market near you.

    I’m sharing the cheesecake bars below, along with an assortment of pictures Anna took from our most recent trip.


    ▪ 9 medjooled dates, pitted

    ▪ 1½ c. walnuts, toasted

    ▪ ½ c. unsweetened coconut flakes

    ▪ Pinch of salt

    ▪ 4 c. raw cashews, soaked in water overnight, drained and rinsed

    ▪ 10 oz. coconut cream

    ▪ ½ c. maple syrup

    ▪ ¼ c. honey, plus more to topping

    ▪ 3 tbsp. lemon juice

    ▪ 1 tbsp. coconut oil, melted

    ▪ 1 tsp. The Fresh Market Vanilla Bean Paste

    ▪ 1 c. frozen blueberries


    Place all base ingredients in a food processor and pulse until a sticky, crumbly mixture forms, about 15-20 pulses. Remove from processor and press the mixture evenly into a parchment lined 9”x9” square baking dish. Chill in refrigerator while you make cheesecake layer.

    Place soaked cashews, coconut cream, maple syrup, honey, lemon juice, coconut oil and vanilla bean paste in cleaned food processor bowl and blend on high for 1 minute. Scrape down the sides and blend again until very smooth. Pour 2/3 of the mixture over the crust and spread evenly, leaving the remainder in the food processor bowl. Place in freezer to set, about 30 minutes.

    Add blueberries to the remaining cashew mixture. Blend on high until blueberries are thoroughly incorporated and mixture is very smooth. Pour the mixture over cheesecake layer, cover and place back into the freezer to set for a minimum of 3 hours and up to overnight.

    Place cheesecake in refrigerator 1-2 hours prior to serving. Drizzle with honey, slice into bars and serve.



    All pictures by Anna Buller

    Recipes The Fresh Market

    Peachtree Georgia Peachtree City

    Blue Jean Jacket | American Eagle

    White Top | Mimosa Boutique

    Leggings | Michael Khors

    Wedges | Vince Camuto


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