You can eat these vegan chocolate chip cheesecake bars without feeling bad about it because they are gluten-free and paleo-friendly. The best dessert or snack is one that has both creamy cashew cheesecake and a chewy chocolate chip crust.
Ingredients: 1 cup soaked cashews. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. 1 cup almond flour. 2 tbsp coconut flour. 2 tbsp maple syrup. 2 tbsp coconut oil, melted. 1/4 tsp baking soda. 1/4 tsp salt.
Instructions: Set the oven to 350F 175C and heat it up. If you soak cashews in maple syrup, add them to a food processor along with coconut cream, coconut oil, vanilla extract, and salt. Blend the mixture until it is smooth and creamy. Add the chocolate chips that don't contain dairy. Use a different bowl to mix the coconut flour, maple syrup, baking soda, salt, and baking oil until a dough forms. To make the crust, press the dough into the bottom of a baking dish that has been lined with parchment paper. Spread the cheesecake mix out evenly over the crust. When the edges are golden brown, it's done baking. Let it cool all the way down before cutting it into bars.
Monty
