This amazing NO-BAKE CARAMEL CHEESECAKE BARS recipe are so delicious. I love it so much. I hope you like it.
For the Crust:
- 1 cup blanched almond flour
- 1/4 teaspoon salt
- 1/2 cup dates, pitted
For the Cheesecake:
- 12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
- 1/2 cup coconut oil
- 1/2 cup raw honey
- 1 teaspoon vanilla extract
- *optional* teaspoon of lemon juice
For the Caramel:
- 20 dates, pitted, soaked for 1 hour, then discard soaking water
- 3 Tablespoons filtered water
- 5 Tablespoons canned coconut milk, full fat
- 1 teaspoon vanilla extract
- pinch of salt
Directions
- Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
- Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the caramel.
- Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
- After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.
