Vegan and No-Bake Cheesecake Bark

Ingredients

• 9 oz Siete Foods Mexican Shortbread Cookies
• 1/4 cup coconut oil
• 1/2 cup pecans
• 8 oz coconut yogurt
• 11 oz blueberries blistered
• Strawberries blackberries and raspberries

Instructions

1. Blister the blueberries over medium heat in a nonstick pan, stirring consistently until they burst and become syrup-y.
2. Pulse the shortbread cookies, coconut oil and pecans in a blender or food processor until it resembles a coarse sand texture.
3. Use your hands to flatten the “dough” on a parchment lined baking sheet.
4. Use a large spoon to add the coconut yogurt and spread until even.
5. Use a spoon to add the blistered blueberries and swirl with the back of the spoon or a knife carefully.
6. Add sliced berries of preference.
7. Place in freezer for at least an hour and serve immediately.