Vegan Cookie Dough Cheesecake Bars

• 1- 1/2 Tablespoon Coconut Oil, Melted
• 2 Tablespoons Maple Syrup
• 1/4 teaspoons Vanilla Extract
• 6 Tablespoons Flour
• 3 Tablespoons Vegan Mini Chocolate Chips
• 1- 1/2 cup Pecans
• 3 Tablespoons Maple Syrup
• 1 Tablespoon Coconut Oil, Melted
• 1 pinch Salt
• 1- 1/2 cup Cashews, Soaked For Approximately 1 Hour In Hot Water And Drained
• 1/4 cans Lemon Juice
• 13 cups Coconut Oil
• 1/2 cups Plus 2 Tablespoons Full Fat Coconut Milk (use The Thickened Solids For Best Results)
• 1/4 cups Maple Syrup

1. Line a 6x6 baking dish with parchment paper, leaving a bit of overhang.
2. Set aside.
3. For the cookie dough, in a small bowl, mix together coconut oil, maple syrup, vanilla and flour until a dough forms.
4. Mix in chocolate chips.
5. Transfer to the refrigerator to chill while making the crust and cheesecake filling.
6. For the crust, add pecans, maple syrup, coconut oil and salt to a food processor and pulse until a loose dough forms.
7. Pat into the baking dish in an even layer.
8. For the filling, 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).
9. Pour filling over crust.
10. Remove cookie dough from refrigerator and roll into several tiny balls (about the size of a marble or smaller).
11. Poke cookie dough balls into the cheesecake filling, distributing evenly.
12. Loosely cover with plastic wrap and pop into the freezer for about 45 hours or until set.
13. To serve, remove from baking sheet using the parchment paper for assistance and place onto a cutting board.
14. Cut into 9 large squares or 12 smaller bars.

coconut oil, maple syrup, vanilla, flour, vegan, pecans, maple syrup, coconut oil, salt, cashews, lemon juice, coconut oil, fat coconut milk, maple syrup

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-cookie-dough-cheesecake-bars/ (may not work)