These vegan caramel apple cheesecake bars are a perfect Fall treat to make with your apple picking loot! The sweet, rich caramel swirl is a perfect match for the creamy vegan cheesecake and spiced apple layers.
This recipe requires some prep time in order to soak the cashews and the dates. Plan ahead by placing the cashews and dates in water to soak the night before you plan to bake. When you are ready to bake, remove them from the fridge, strain the liquid and proceed with the recipe!
RECIPE
Ingredients:
Base
4 Pitted dates
1 ½ Cups rolled oats
2 Tbsp maple syrup or sugar free syrup of choice
3 Tbsp almond milk
1 tsp cinnamon
4 Tbsp coconut oil
½ tsp salt
Spiced Apple Layer
2 Apples, diced into small pieces
2 Tbsp maple syrup or sugar free syrup of choice
2 Tbsp coconut oil
½ tsp cinnamon
Vegan Cheesecake Layer
1 ½ Cups raw cashews, soaked in water for 6+ hours
4 Tbsp maple syrup or sugar free syrup of choice
¾ Cup coconut cream (full fat)
½ Tbsp cinnamon
¼ tsp Nutmeg
1 tsp vanilla extract
1 Tbsp cornstarch
2 Tbsp coconut oil
2 Tbsp lemon juice
¼ tsp salt
Vegan Caramel Layer
5 dates, soaked in water for 6+ hour
¼ Cup almond milk
2 Tbsp coconut oil
½ tsp salt
Directions:
Preheat your oven to 350F, line an 8"x8" baking dish with parchment paper and grease the parchment paper. Set the pan aside.
Prepare the Base: Add the base layer ingredients to a food processor and process until you have a fine crumble. Press the base layer mixture into the base of the lined baking dish to create a densely packed even layer. Bake the base for 18 minutes.
Prepare the Spiced Apple Layer: heat a sauté pan on medium heat. Add the diced apples to the pan. Add the remaining spiced apple layer ingredients to the pan and toss to fully coat the apples. Sauté the apples for 7-10 minutes and then set them aside.
Prepare the Vegan Cheese Layer: Add the cheesecake ingredients to a clean food processor and process until you have a smooth and creamy cheesecake batter. Set the batter aside.
Prepare the Caramel layer: Add the caramel ingredients to a clean food processor and blend until you have a thick and creamy caramel-like consistency. You may need to add 1-2 Tbsp of extra almond milk to achieve the desired consistency.
When the base layer is ready, sprinkle the spiced apples evenly over the base layer.
Pour the vegan cheesecake batter over the apple layer and spread it out to create a smooth layer.
Drizzle the vegan caramel over the cheesecake layer and use a knife to gently swirl the caramel with the cheesecake layer.
Freeze for 5+ hours or overnight. Once the bars have hardened, remove from the freezer and allow to thaw for 20 minutes before your plan to serve them. Cut into 9 bars and enjoy!
Storage: store in an airtight container in the freezer for up to 3 months.
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