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Vegan Salted Caramel Cheesecake Bars

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!

Yield: 8 servings

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

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Directions

1. In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
2. 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.
3. 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.
4. Transfer to a glass jar to cool, then chill in the fridge overnight or until ready to use.
5. In a food processor or blender, add the soaked cashews, coconut cream, and vegan caramel sauce. Blend on high speed until smooth.
6. 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.
7. Once frozen, remove the cheesecake from the pan. Top with the remaining vegan caramel sauce, sprinkle with flaky sea salt, and enjoy!

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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… PT20M PT5M PT25M Comfort Food 8 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!

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