Ingredients
Crust
- 1 cup Roasted Pecans
- 1½ cup Medjool Dates (pitted)
- ½ tsp Ground Cinnamon
- ¼ tsp Fine Sea Salt
Cheesecake Filling
- 2 cup Cashews (soaked overnight and drained)
- ⅓ cup Vanilla Oat MALK
- ⅓ cup Maple Syrup
- 13.5 oz Canned Coconut Milk (cream only)
- 2 tbsp Coconut Oil
- ½ tsp Vanilla
- ¼ tsp Fine Sea Salt
Caramel Pecan Topping
- 13.5 oz Canned Coconut Milk
- 3 tbsp Vanilla Oat MALK
- ½ cup Brown Sugar or Coconut Sugar
- ¼ cup Granulated Cane Sugar
- 1 tsp Vanilla
- 1 pinch Salt
Directions
- Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later.
- Combine all ingredients into a food processor or high speed blender. Pulse until crumb-like texture.
- Press into the prepared pan. Chill in the freezer while you prep the filling.
- Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup.
- Pour over the crust and spread out evenly with the back of a spoon. Freeze for 4-5 hours.
- Combine the Vanilla Oat MALK, Coconut Milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine.
- Reduce heat to LOW to simmer for 25-30 minutes, until reduced to an amber-brown color and thick like traditional caramel.
- Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake. Freeze until solid, about 1 hour.
- Slice into individual bars to enjoy!
In partnership with
Bright Moment Co.
