Vegan Cookie Dough Cheesecake Bars

Line a 6×6 baking dish with parchment paper, leaving a bit of overhang. Set aside.

For the cookie dough, 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.

For the crust, 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.

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). 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.