[cinnamongrrl]

Paleo Salted Caramel "Cheesecake" Bars

For the crust
1 cup walnuts
1/2 cup almonds
5 pitted Medjool dates
2 tbsp unsweetened coconut flakes
Pinch of salt


For the filling
2.5 cups raw cashews
1/4 cup coconut oil, melted
1/4 cup honey
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp almond milk


For the caramel
3/4 cup coconut cream
1/4 cup ghee
1 cup palm sugar
3 tbsp honey
Pinch of salt
1/3 cup palm shortening


Instructions
1.Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
2.Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
3.To make the crust, line an 8x8-inch baking dish with parchment paper. Place the walnuts and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the pan. Place in the freezer to chill while the filling is prepared.
4.To make the filling, place all of the filling ingredients into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Pour the mixture over the crust in the baking pan. Place back in the freezer for at least one hour to harden.
5.Meanwhile, make the caramel. Whisk together the coconut cream, ghee, palm sugar, honey, and salt in a heavy-bottomed saucepan. Bring to a soft boil, and then reduce the heat to simmer for 15-20 minutes, stirring constantly, until the sauce thickens and is a rich golden brown.
6.Allow the sauce to cool for 2-3 minutes. Stir in the palm shortening until dissolved. Remove the cheesecake from the freezer and cut into bars. Add a dollop of caramel onto the top of each bar and use a spoon to spread over the top. Sprinkle with sea salt. Serve immediately or store in the freezer.


Notes
Servings: 12 bars
Difficulty: Medium-Hard