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?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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