Vegan Chocolate Chip Cookie Dough Bars

• Vegan
• Gluten free

• Canned Goods

  • 5/8 cup Coconut milk, full-fat

• Condiments

  • 1/4 cup Lemon juice
  • 9 tbsp Maple syrup

• Baking & Spices

  • 3 tsp Chocolate chips, mini
  • 6 tbsp Gluten free flour
  • 1 pinch Salt
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 8 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews
  • 1 1/2 cups Pecans

Found on lepetiteats.com

Description

Ingredients

• for the cookie dough:
• 1½ tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• ¼ teaspoon vanilla extract
• 6 tablespoons gluten free flour (or regular flour)
• 3 teaspoons mini chocolate chips (if keeping this recipe vegan be sure to use dairy free chocolate chips)
• for the crust:
• 1½ cups pecans
• 3 tablespoons maple syrup
• 1½ tablespoons coconut oil, melted
• pinch of salt
• for the cheesecake:
• 1½ cups cashews, soaked for approximately 1 hour in hot water and drained
• ¼ cup lemon juice
• ⅓ cup coconut oil
• ½ cup plus 2 tablespoons full fat coconut milk (use the thickened solids for best results)
• ¼ cup maple syrup

Directions

• Line a 6x6 baking dish with parchment paper, leaving a bit of overhang. Set aside.
• In a small bowl, mix together coconut oil, maple syrup, vanilla and flour until a dough forms. Mix in chocolate chips. Transfer to the refrigerator to chill while making the crust and cheesecake filling.
• Add pecans, maple syrup, coconut oil and salt to a food processor and pulse until a loose dough forms. Pat into the baking dish in an even layer.
• Add soaked cashews, lemon juice, coconut oil, coconut milk solids and maple syrup to a blender and blend until silky smooth (this may take up to a couple of minutes depending on the strength of your blender). Pour filling over crust.
• Remove cookie dough from refrigerator and roll into several tiny balls (about the size of a marble or smaller). Poke cookie dough balls into the cheesecake filling, distributing evenly. Loosely cover with plastic wrap and pop into the freezer for about 4-5 hours or until set.
• To serve, remove from baking sheet using the parchment paper for assistance and place onto a cutting board. Cut into 9 large squares or 12 smaller bars.