Vegan Chocolate Covered No-Bake Caramel Cheesecake Bars

By OmenTrance

Ingredients

• Blanched almond flour (one cup)
• Salt (1/4 teaspoon)
• Dates, pitted (1/2 cup)
• Raw cashews (about 2 cups)
• Coconut oil (1/2 cup)
• Raw honey (1/2 cup)
• Vanilla extract (1 teaspoon)
• Dates (about 20)
• Filtered water (3 tablespoons)
• Canned coconut milk, full fat (5 tablespoons)
• Vanilla extract (1 teaspoon)
• Pinch of salt (add an extra for the top)
• dark chocolate ganache (1 bar dark chocolate melted with 1/2 C. coconut milk or cream)

Preparation

Step 1

Directions

Blend the soaked nuts and other crust ingredients into food processor until smooth. Press this into an 8x8 baking pan. Put it in freezer, and add the cheesecake ingredients into food processor. When this is smooth, put it over the crust. Freeze again, and place caramel ingredients in the blender, blending until smooth. Spread it over the rest, and freeze for 30 minutes. After each bar has cooled, dip in the chocolate ganache and freeze until serving.