Creamy Cheesecake Bars, Pecan Caramel Topper (No Bake!)

22 Aug

Photo Aug 21, 4 28 25 PMs no background title

Ingredients (makes 9 bars in a 9×9 baking pan):

  • Crust:
    • 2 Cups raw walnuts or pecans
    • 1 Cup Medjool dates
    • 1/2 teaspoon sea salt
  • Cheesecake Filling:
    • 1 package firm tofu
    • 1 can full fat coconut milk
    • 1 Cup coconut sugar
    • 2 lemons, zested & juiced
    • 2 Tablespoons potato starch (may be replaced with either arrowroot or corn starch)
    • 3 teaspoons agar agar (NOT flakes)
    • 1 teaspoon vanilla extract
    • 1 teaspoon sea salt
  • Pecan-Caramel Topper:
    • 2 Cups pecans
    • 14 Medjool dates (if they are very dry soak them in HOT water for about 30 minutes; they’ll plump right up)
    • 1/3 Cup milk (I used hemp)
    • 1 Tablespoon coconut oil
    • 1 1/2 teaspoons vanilla extract
    • 1/4 teaspoon sea salt

Directions:

  1. To prepare your crust, add all ingredients into your food processor and pulse until combined (you should  be able to press the mixture together between your fingers & have it stick).  Measure & cut two pieces of parchment paper (or wax paper) that drape over both sides (you will be lifting the bars out with the parchment / wax paper so be sure it’s long enough!).  Lay one piece of paper horizontally and the other vertically (making a criss-cross), and spray with non-stick spray.  Photo Aug 21, 2 25 51 PMs
  2. In your food processor add your tofu and blend until smooth.  Add in your coconut milk, lemon zest & juice, vanilla extract, sea salt, and blend until fully incorporated (you’ll want to scrape down the sides to ensure everything is well blended).  Add your mixture into a medium sauce pan and whisk in your agar agar, potato starch, and bring to a boil, occasionally whisking.  Once your cheesecake filling is boiling, reduce the heat and let simmer for 2 minutes, occasionally whisking.  Carefully pour your mix into your prepared crust and pop it in your refrigerator to set.Photo Aug 21, 2 27 04 PMs
  3. While the cheesecake is setting,  let’s make this delicious topper!  In your food processor add your dates, milk, coconut oil, vanilla, sea salt, and blend until smooth.  Toss in your pecans and pulse until they are roughly chopped and incorporated into the raw caramel.  Using a spatula, gently spread your pecan topper over your cheesecake and pop it back in the fridge for about 10 minutes (for the topper to set).  Once chilled, hold the overlapping edges of your parchment / wax paper and gently lift up and out of the baking pan and onto a cutting board.  Now we can easily slice the bars (I made larger 9×9 bars, you may make them any size!).  Store in a container in your fridge for up to one week, if you can get them to last that long!Photo Aug 21, 3 50 43 PMs Photo Aug 21, 3 50 52 PMs Photo Aug 21, 3 52 34 PMs
  4. Enjoy eating whole!Photo Aug 21, 4 21 54 PMs Photo Aug 21, 4 23 38 PMs Photo Aug 21, 4 28 25 PMs no background Photo Aug 21, 4 31 46 PMs no background Photo Aug 21, 4 32 01 PMs no background

One Response to “Creamy Cheesecake Bars, Pecan Caramel Topper (No Bake!)”

Trackbacks/Pingbacks

  1. Are Organic Foods Healthier No Bake Cookies « Recipes for Health - September 12, 2014

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