Salted Caramel Cheesecake Bars

Ingredients 

CRUST 

• 8 Medjool dates, pitted 
• 1 cup pecans 
• 1 cup walnut halves 

 FILLING 

• 1 full can of coconut cream 
• Juice of 1 lemon 
• 1 tsp pure vanilla extract 
• 1 Medjool date, pitted 
• 1 ¼ cup raw cashews, soaked 
• 1/4 tsp flaky sea salt 
• 4 scoops of Organika’s Original Enhanced Collagen 

 CARAMEL SAUCE 

• Coconut cream, from a can (just the creamy part on top - save the rest) 
• 1 cup coconut sugar 
• 1/2 tsp flaky sea salt 

Directions

CRUST:  

1. Add the dates, pecans, walnuts to a food processor and process until broken down into small crumbly pieces. 
2. Line a 9 x 9 baking pan with parchment paper and pour the crust mix into it. Flatten with hands to make an even layer. 

FILLING:  

1. Add all the ingredients to a blender and blend until smooth and creamy.  
2. Pour over the crust and spread to make an even layer. 
3. Freeze for 4-5 hours.  

CARAMEL SAUCE:  

1. In a small saucepan over medium-low heat, melt the coconut cream. 
2. Add the coconut sugar and stir until completely dissolved. 
3. Add the flaky salt and stir again.
4. Lower the heat & wait until the sauce starts to bubble. Remove from heat and let it cool for about 10 minutes. It will thicken up as it cools.
5. Remove cheesecake from the freezer and pour the caramel sauce over top. Make sure to spread it quickly!  
6. Sprinkle with more flaky salt and cut into bars (thaw for 10 minutes first).