Salted Caramel Cheesecake Bars
Ingredients
The Base
-
1
cup
walnuts
-
1
cup
almond flour
-
2
tbsp
melted coconut oil
-
4
pieces
pitted medjool dates
The Filling
-
2
cups
raw cashews
-
1
juice
lemon
-
¼
cup
non dairy milk
-
¼
cup
melted coconut oil
-
¼
tsp
sea salt
The Caramel Sauce
-
1
cup
coconut sugar
-
¼
cup
ghee
-
½
cup
coconut cream
-
2
tbsp
honey
-
1
pinch
sea salt
Instructions
- Line an 8x8 baking dish with parchment paper and spray with coconut oil.
- In a food processor, pulse the base ingredients until crumbly.
- Press the mixture into the baking dish and freeze.
- Rinse the food processor and add all filling ingredients, pulsing until smooth.
- Spread the filling evenly over the base and return to the freezer.
- To make the caramel sauce, combine all sauce ingredients in a saucepan.
- Bring to a low boil, then reduce heat, cover, and simmer for about 20 minutes.
- Remove from heat and let the sauce sit for 20-30 minutes to thicken.
- Cut the cheesecake bars into 16 squares and drizzle with caramel sauce, sprinkling with sea salt.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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