Our Promise

We want you to be healthy, happy & satisfied.

Get a full refund for 1 bag of each flavor if you don’t absolutely love it. Yes, that includes shipping and sales tax! (not return shipping). Pretty fair right?

Rest assured, you can try it for 30 days risk-free. Learn more.


Why Subscribe?

See what more than 100,000 Ka’Chava customers are so happy about!

Sign Up Today and You’ll Get:

$10 off each and every bag

That’s just $3.99/serving.

Full flexibility

Adjust orders to fit your schedule: pause, delay, or change delivery frequency with ease.

Pre-shipment reminders

No surprises here: you’ll get an e-mail three days before every order is scheduled to ship, so you can easily make changes.

Add-on product discounts

Pay less to try new shake flavors or other Ka’Chava products.

Exclusive member benefits

Get early access to new products and special branded merch.

Commitment-free convenience

Change your mind? Cancel anytime via e-mail, phone, web chat, or just a few clicks in your online account.

Raw Blueberry Lemon Cheesecake Bars

Raw Blueberry Lemon Cheesecake Bars

  • @troy808
  • Сooking time

    30 Minutes
  • Tags

    Vanilla Ka’Chava, Baked


  • 1 Scoops Vanilla Ka'Chava
  • 1 cup Medjool dates (pits removed)
  • 1 cup almonds
  • 1/2 tsp cinnamon
  • * pinch of salt

Cheesecake layer:

  • 2 cups raw cashews, soaked overnight and drained 
  • 3/4 cup full-fat coconut milk
  • 1/4 cup coconut oil, melted 
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice 
  • 2 tsp lemon zest 
  • 1 scoop Vanilla Ka'Chava 
  • 1/2 cup blueberries 
  • 1/4 cup blueberry jam


  1. Line an 8×8 inch baking pan with parchment paper. Set aside
  2. Blend all the base layer ingredients together in a food processor until well combined. The mixture should be sticky when you touch it. If it’s not, add a few more dates.
  3. Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
  4. Blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and Vanilla Ka'Chava together in a high-speed blender or food processor until smooth and creamy.
  5. Scoop out half the mixture into a bowl and set aside.
  6. Add the blueberries and blueberry jam to the remaining mixture and blend until well combined.
  7. Using a spoon, add spoonfuls of the lemon cheesecake and blueberry cheesecake randomly into the pan.
  8. Use a knife to swirl together and create a marble effect.
  9. Place in the freezer for 4 hours or overnight.
  10. Remove from the freezer 5 minutes before serving and enjoy
ka’Chava is made with over

85+ superfoods, nutrients

See All Ingredients