Crust:
Line a 9×9-inch baking pan with parchment paper.
In a food processor or high-powered blender, add almonds,
dates and a pinch of salt. Blend until a soft dough forms, adding 1–2 tablespoons of water if needed. Press the dough into the bottom of the pan. Transfer pan to refrigerator.
Blueberry Layer:
In the same food processor, add cream cheese, blueberries, yogurt, lemon juice, vanilla and salt. Blend until completely smooth. Spread smoothly over the crust.
Vanilla Layer:
Rinse food processor, add cream cheese, vanilla yogurt, lemon juice, vanilla and salt. Blend until completely smooth. Spread smoothly over the crust. Place in the freezer for at least 4 hours, or preferably overnight. When ready to serve, remove from the freezer and top with blueberry compote. Cut into 20–25 bars. Enjoy!
Compote Topping:
In a saucepan whisk water, sugar, cornstarch, and lemon juice until the cornstarch is dissolved, then add the berries and bring to a simmer over medium to medium-high heat. With the back of a spoon, mash some of the berries to your desired consistency. Once cooled, transfer to a glass bowl, cover and refrigerate, until ready to use.
