Vegan Caramel Pecan Cheesecake Bars
Total Time
1 hour + 2 hours chilling
Prep Time
1 hour
Rating
5 out of 5 stars
(1)
Ingredients
8 bars
- (1) 14 oz can full fat coconut milk
- 3/4 cup (135g) coconut sugar, or light brown sugar
- Pinch of salt
- 2 tsp vanilla extract
- 3/4 cup (75g) raw pecans
- 4 large pitted medjool dates
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1 1/2 tsp melted coconut oil
- 1 cup (150g) raw cashews, soaked in water overnight*
- 1/2 cup (120g) coconut cream**
- 1/4 cup (60g) vegan caramel
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 heaping cup (150g) pecan halves
- 3/4 cup (180g) vegan caramel
- Flaky sea salt for finishing (optional)
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Preparation
Step 1
Add the coconut milk and coconut sugar to a saucepan over medium heat. Whisk to combine.
Step 2
Continue to heat, stirring occasionally, and bring the mixture to a simmer. Allow it to simmer for about 25-30 minutes, or until darkened and thickened into a sauce consistency.
Step 3
Remove from heat and whisk in the salt and vanilla.
Step 4
Pour the caramel into a glass jar and chill in the refrigerator, uncovered, while making the crust.
Step 5
Add all of the crust ingredients to a food processor, minus the oil. Blitz on high until finely ground.
Step 6
Add the coconut oil and blitz again to bind the crust together.
Step 7
Grease and line a 1 lb loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Press the crust into the bottom of the pan and freeze while making the cheesecake.
Step 8
Add all of the cheesecake ingredients to a high speed blender and blend until smooth.
Step 9
Pour over the crust and spread even. Freeze the cheesecake for about 1-2 hours, or until frozen solid.
Step 10
Add the pecans and caramel to a bowl and stir to combine.
Step 11
Spread the pecans over the frozen cheesecake. Drizzle with more caramel if desired, as you should be left with about 1/2 cup extra.
Step 12
Chill in the refrigerator for about 1 hour, or until the topping has thickened. Sprinkle with sea salt if desired.
Step 13
To serve, cut the bars when chilled but allow them to sit at room temperature for about 30 minutes before eating. When thawed, they have a super creamy cheesecake consistency.
Step 14
You can either store them in the refrigerator to keep that soft consistency or store in the freezer for longevity. They’ll keep in the fridge for about 5 days, but the freezer for about 6 weeks.
Step 15
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Chef's notes
*Cashews:
It's very important that the cashews soak in water overnight in the refrigerator. This softens and plumps the cashews so they can blend into a smooth consistency. You can also boil the cashews if you forgot to leave them overnight.
**Coconut Cream:
This comes from either a can of full fat coconut milk or a can of coconut cream. To get this, make sure to chill the can overnight in the refrigerator. Do not shake or lay the can on its side. As it chills, the cream and liquid of the can separate, leaving the cream at the top of the can.
