Chai Cheesecake Bars (Gluten Free, Paleo + Vegan

• Vegetarian
• Gluten free

• Produce

  • 1 cup Dates, pitted
  • 1/4 tsp Ginger

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1/3 cup Maple syrup, pure
  • 1 tbsp Vanilla extract or 1 teaspoon vanilla bean paste

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, grated

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2 cups Cashews
  • 1 1/2 cups Pecans

Found on bakerita.com

Ingredients

• 1½ cups pecans
• 1 cup pitted dates, finely chopped
• ¼ teaspoon kosher salt
• 2 cups cashews, soaked for at least four hours or preferably overnight
• ½ cup canned coconut milk, shaken
• ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
• ⅓ cup pure maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
• 1 teaspoon cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon grated nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

Directions

• Line an 8” square pan with parchment paper for easy removal, and lightly grease with coconut oil. Set aside.
• Add the pecans, pitted dates and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the pecan date dough evenly along the bottom of the prepared pan.
• In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
• Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
• Pour the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
• Place in the freezer to set for at least 3 hours or until completely firm before cutting into 16 squares. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife.
• Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.