Caramel Pecan Cheesecake Bars
Description
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
- 1 cup roasted pecans
- 1.5 cup medjool dates (pitted)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 cups cashews (soaked overnight and drained)
- 1/3 cup vanilla oat MALK
- 1/3 cup maple syrup
- 13.5 ounces canned coconut milk (cream only)
- 2 tablespoons coconut oil
- 1.5 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- 13.5 ounces canned coconut milk
- 3 tablespoons vanilla oat MALK
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup granulated cane sugar
- 1 teaspoon vanilla
- 1 pinch salt
For the crust:
For the Cheesecake Filling
For the Caramel Pecan Topping
The Instructions:
- 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 milk, 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, 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!
For the Crust
For the Cheesecake Filling
For the Caramel Pecan Topping