Vegan caramel cheesecake bars
Very delicious dessert made with three amazing layers: crunchy base, cashew cream and heavenly delicious caramel on top
Ingredients
Base
- 135 g oat flour
- 100 g coconut milk canned
- 20 g maple syrup
- 1 tsp vanilla essence
Cheesecake cream
- 120 g cashews
- 15 g maple syrup
- 20 g coconut oil
- 1 tsp vanilla essence
Caramel
- 100 g coconut milk canned
- 15 g date syrup
- 45 g coconut sugar
- pinch of salt
Instructions
Base
- Mix together oat flour, coconut milk, maple syrup and vanilla essence until you get a firm dough.
- Put it on a baking paper, cover with another baking paper and roll out into a square (approximately 16x16 cm).
- Put it in a pan covered with baking paper and bake for 10 minutes in a preheated oven at 180°C.
Cheesecake cream
- Soak cashews in warm water for a couple of hours so they became soft and are easier to blend.
- When they are ready just rinse them under the water and mix together with other ingredients (maple syrup, coconut oil and vanilla essence) into a smooth cream.
- Spread it evenly on a prebaked base.
Caramel
- Mix all of the ingredients (coconut milk, maple syrup, coconut sugar and salt) in a pan and bring them to a boil.
- While it’s boiling keep mixing it for around 2 minutes and then lower the heat and mix for 3 more minutes.
- Pour caramel on cream and let it cool down.
- Cut into 9 squares and enjoy.
- Store it in a fridge.