Gluten free & Vegan cheesecake bars ⚡️❤️

Name: Gluten free & Vegan cheesecake bars ⚡️❤️
Total time: 9000 s
Yield: 8/10 bars
Cuisine: South African
Ingredients: 200 gr raw cashews soaked in water overnight; 1 can coconut cream + 120 grams extra coconut cream; 3 TS vanilla extract; Salt flakes; 1 TS fresh lemon juice; 150 grams pecans + 100 grams pecans; 140 grams coconut sugar; 10 pitted dates; 4 TS melted coconut oil; 1/2 cup hazelnuts; 1 TS cinnamon

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

Oh my Goodness! To be honest I am neither gf nor vegan but when I saw this recipe I thought I should change it to what I have available at home and boom! ⚡️I made the most delicious cheesecake bars that taste like caramel cheesecake ice cream! Enjoy 😉

(Recipe is adjusted from butternutbakery)

#glutenfree
#vegan

(Recipe is adjusted from butternutbakery)

#glutenfree
#vegan

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

(Recipe is adjusted from butternutbakery)

#glutenfree
#vegan

(Recipe is adjusted from butternutbakery)

Saved

Ingredients

2 hrs 30 min

8/10 bars

200 grraw cashews soaked in water overnight
1 cancoconut cream + 120 grams extra coconut cream
3TS vanilla extract
Salt flakes
1TS fresh lemon juice
150 gramspecans + 100 grams pecans
140 gramscoconut sugar
10pitted dates
4TS melted coconut oil
1/2 cuphazelnuts
1TS cinnamon

Saved

Steps

2 hrs 30 min

1

Make your own vegan caramel by cooking on medium heat the 1 can coconut cream, coconut sugar, vanilla extract and salt. Simmer on medium heat for 30 min until it has reduced in half. You can store it then in an open glass jar in the fridge.
2

Then to make the cheesecake crust bottom: in a mixer add pecans, hazelnuts, dates, cinnamon, salt and blend well, then add melted coconut and blend some more. Place baking paper on a loaf pan, spray some oil and then press the crust mixture. Place in the freezer.
3

Make the filling: in the same blender add drained cashews, vanilla extract, 120 grams coconut cream, 80 grams of the vegan caramel you made above, lemon juice and blend well until very smooth consistency.
4

With the rest of vegan caramel you have in the fridge, add some crushed pecan nuts and hazelnuts and mix well. This will be your cheesecake toping! Place in the fridge to become more firm.
5

Now remove crust from freezer and pour the cheesecake filling and place in the freezer for at least 2 hours. This will help to give a smooth ice cream consistency.
6

Once the 2 hours have passed (you can also live it for more if you forget it is fine) add the caramel with the pecans and hazelnuts over and place in the fridge for 30 min
7

This is the most delicious ice-creamy vegan and gf cheesecake bars!