SALTED CARAMEL CHEESECAKE BARS

gluten free / paleo

salted caramel cheesecake bars by kalejunkie

SALTED CARAMEL CHEESECAKE BARS

INGREDIENTS

THE BASE:
1 cup walnuts
2 bags Sejoyia chocolate chip cocoroons
2 tb melted coconut oil
4 pitted medjool dates
THE FILLING:
2 cups raw cashews
juice of one lemon
1/4 cup non dairy milk
1/4 cup melted coconut oil
1/4 tsp sea salt
THE CARAMEL SAUCE:
1 cup coconut sugar
1/4 cup ghee
1/2 cup coconut cream (the top part of a can of full fat coconut milk)
2 tb honey
pinch of sea salt

I had a few hours of childcare this morning, so I made these SALTED CARAMEL CHEESECAKE BARS, and warning! They are crack. Don’t say I didn’t tell you...Here’s how to make them—

 

INSTRUCTIONS

Line a baking dish with parchment paper. I used an 8x8 dish and sprayed with coconut oil first so the parchment paper sticks.
In a food processor, pulse the base fillings until a crumbly meal forms.
Press into baking dish and freeze.
Rinse out the food processor.
Add all filling ingredients and pulse until nice and smooth.
Remove base from freezer and use a spatula to layer on the filling, ensuring everything is nice and even.
Place back in freezer.
To make caramel sauce, combine all ingredients in a small sauce pan on the stove.
Bring to a low boil, and reduce heat to lowest possible, cover and simmer for 20 minutes or so.
The color will get nice and dark.
Remove from heat, stir and let sit for 20 - 30 min to thicken.
Remove cheesecake bars from freeze and cut into 16 squares.
Drizzle caramel sauce on top (it will harden) and sprinkle with sea salt!
There you have it, friends!