Vegan Salted Caramel Cheesecake Bars
With our Salted Caramel + Chocolate Chips MacroBars® as the base, we cannot get enough of these scrumptious Vegan Salted Caramel Cheesecake…
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
In A Medium Saucepan, Combine …
In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
Place Over Medium High Heat, …
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 …
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 …
Transfer to a glass jar to cool, then chill in the fridge overnight or until ready to use.
In A Food Processor Or …
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 …
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 …
Once frozen, remove the cheesecake from the pan. Top with the remaining vegan caramel sauce, sprinkle with flaky sea salt, and enjoy!