- 1 cup almond butter
- 1 cup shredded coconut, unsweetened
- ⅔ cup walnuts
- 1 heaping tablespoon Artisana Coconut Butter
- 1 heaping tablespoon raw clear honey
- pinch of salt
- 1.5 cups roasted, unsalted cashews
- ½ cup coconut oil
- ½ cup raw honey
- 2-3 tablespoon lemon juice, fresh
- 2-4 tablespoon canned coconut milk
- 1 teaspoon vanilla extract, unsweetened.
- 12-14 medjool dates, pitted and soaked in water for an hour
- 5-6 tablespoons canned coconut milk
- 3 tablespoons water
- 1 teaspoon vanilla extract, unsweetened
- pinch of salt
- salt to top it all off with
Place dates in a bowl of water to soak.
Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed. I sound so professional right now.
Wipe out the inside of your food processor, no need to scrub, add your cashews and blend until you begin to get a clumpy mess.
Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 3 tablespoons for mine until the cashews became this soupy paste.
Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
Once your dates have soaked for about an hour, remove them from the water, and add them to a food processor and pulse until dates have broken down (less than a minute).
Then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
And add your vanilla extract and pinch of salt.
Process until you get a caramel. Just let it run for a while. Caramel may take 3-5 minutes, tops.
Spread caramel over hardened cheesecake filling.
Top with some course salt.
Place it freezer for about 30 minutes until everything has set.
Cut bars into the sizes you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.