Raw Caramel Cheesecake slice

 

gluten and dairy free no-bake cheesecake bar recipe by realhealthyrecipes.com

For the Crust:

  • 1 cup blanched almond flour
  • 1/4 teaspoon salt
  • 1/2 cup dates, pitted

For the Cheesecake:

  • 12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
  • 1/2 cup coconut oil
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract

For the Caramel:

  • 20 dates, pitted, soaked for 1 hour, then discard soaking water
  • 3 Tablespoons filtered water
  • 5 Tablespoons canned coconut milk, full fat
  • 1 teaspoon vanilla extract
  • pinch of salt (plus extra for the top)
  1. Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
  2. Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the caramel.
  3. Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
  4. After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.

24 Servings

Nutritional Analysis: One serving equals:  238 calories, 13g fat, 22mg sodium, 31g carbohydrate, 3g fiber, and 4g protein

Thanks to Diana Keuilian for the images and recipe.  These I will make this weekend.  And I MUST freeze them simply because I would wolf down the whole lot. 

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