(Vegan, GF) Caramel Pecan Cheesecake Bars

Servings: 12-14

For the Crust:

• 1 cup Roasted Pecans
• 1 1/2 cups Medjool Dates, pitted
• 1/2 tsp. Ground Cinnamon
• 1/4 tsp. Fine Sea Salt

For the Cheesecake Filling:

• 2 cups Cashews, soaked overnight and drained
• 1/3 cup @malkorganics Vanilla Oat Milk
• 1/3 cup Maple Syrup
• 13.5 oz Canned Coconut Milk, cream only
• 2 tbsp. Coconut Oil
• 1 1/2 tsp. Vanilla Extract
• 1/4 tsp. Fine Sea Salt

For the Caramel Pecan Topping:

• 13.5 oz Canned Coconut Milk
• 3 tbsp. @malkorganics Vanilla Oat Milk
• 1/2 cup Brown Sugar, or Coconut Sugar
• 1/4 cup Granulated Cane Sugar
• 1 tsp. Vanilla
• Pinch of Salt

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:

1. Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup.
2. Pour over the crust and spread out evenly with the back of a spoon.
3. Freeze for 4-5 hours.

For the Caramel Pecan Topping:

1. Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine.
2. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel.
3. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake.
4. Freeze until solid, about 1 hour.
5. Slice into individual bars to enjoy!