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
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.