Vegan Salted Caramel Cheesecake Bars
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
With our Salted Caramel + Chocolate Chips MacroBars® as the base, we cannot get enough of these scrumptious Vegan Salted Caramel Cheesecake Bars. Share with a friend if you don't eat them all first!
Ingredients
- 1 cup granulated sugar, vegan caramel sauce
- 1/2 tsp kosher salt, vegan caramel sauce
- 1/4 tsp cream of tartar, vegan caramel sauce
- 2 tbsp water, vegan caramel sauce
- 1/2 cup coconut cream, vegan caramel sauce
- 1 tsp vanilla extract, vegan caramel sauce
- 1 1/2 cups cashews, raw, soaked overnight
- 2/3 cup coconut cream
- 1/2 cup vegan caramel sauce
- 4 Salted Caramel + Chocolate Chips MacroBars
- flaky sea salt, for sprinkling
Directions
- In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
- Place over medium high heat, stirring often with a rubber spatula to encourage even cooking. When it comes to a boil reduce heat to medium and continue stirring often.
- When the color turns an even medium amber color, remove from heat and add 1/2 cup of the coconut cream, quickly mixing until fully combined. Lastly, mix in the vanilla.
- Transfer to a glass jar to cool, then chill in the fridge overnight or until ready to use.
- In a food processor or blender, add the soaked cashews, coconut cream, and vegan caramel sauce. Blend on high speed until smooth.
- To assemble, line a loaf pan with parchment paper, then add in the 4 MacroBars. Pour the cheesecake filling on top of the bars, and spread into an even layer. Cover, and freeze for at least 2 hours.
- Once frozen, remove the cheesecake from the pan. Top with the remaining vegan caramel sauce, sprinkle with flaky sea salt, and enjoy!
