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SALTED CARAMEL CHEESECAKE BARS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

The Base

  • 1 cup walnuts
  • 1 cup almond flour
  • 2 tbsp melted coconut oil
  • 4 pitted medjool dates

The Filling

  • 2 cups raw cashews
  • juice of one lemon
  • 1/4 cup non dairy milk
  • 1/4 cup melted coconut oil
  • 1/4 tsp sea salt

The Caramel Sauce

  • 1 cup coconut sugar
  • 1/4 cup ghee (sub coconut oil for vegan)
  • 1/2 cup coconut cream (the top part of a can of full fat coconut milk)
  • 2 tbsp honey (sub maple syrup for vegan)
  • pinch of sea salt

Instructions

  • Line a baking dish with parchment paper. I used an 8x8 dish and sprayed with coconut oil first so the parchment paper sticks.
  • In a food processor, pulse the base fillings until a crumbly meal forms.
  • Press into baking dish and freeze.
  • Rinse out the food processor.
  • Add all filling ingredients and pulse until nice and smooth.
  • Remove base from freezer and use a spatula to layer on the filling, ensuring everything is nice and even.
  • Place back in freezer.
  • To make caramel sauce, combine all ingredients in a small sauce pan on the stove.
  • Bring to a low boil, and reduce heat to lowest possible, cover and simmer for 20 minutes or so. The color will get nice and dark.
  • Remove from heat, stir and let sit for 20 - 30 min to thicken.
  • Remove cheesecake bars from freeze and cut into 16 squares.
  • Drizzle caramel sauce on top (it will harden) and sprinkle with sea salt!There you have it, friends! 

Did you make this recipe?

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