These Caramel Pecan Cheesecake Bars are vegan, gluten-free, require zero baking time, and a tasty twist on a nostalgic holiday dessert! Another delicious treat by @brightmomentco!
Ingredients
For the crust:
1cup roasted pecans
1.5cup medjool dates (pitted)
1/2tsp ground cinnamon
1/4tsp fine sea salt
For the Cheesecake Filling
2cup cashews (soaked overnight and drained)
1/3cup vanilla oat MALK
1/3cup maple syrup
13.5oz canned coconut milk (cream only)
2tbsp coconut oil
1.5tsp vanilla
1/4tsp fine sea salt
For the Caramel Pecan Topping
13.5oz canned coconut milk
3tbsp vanilla oat MALK
1/2cup brown sugar or coconut sugar
1/4cup granulated cane sugar
1tsp vanilla
1pinch salt
The Instructions:
For the Crust
1
Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later.
2
Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture.
3
Press into the prepared pan. Chill in the freezer while you prep the filling.
For the Cheesecake Filling
4
Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup.
5
Pour over the crust and spread out evenly with the back of a spoon.
6
Freeze for 4-5 hours.
For the Caramel Pecan Topping
7
Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine.
8
Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel.
9
Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake.
