No-Bake Coffee ‘Cheesecake’ Bars

Calling all coffee lovers! These coffee cheesecake bars are about to become your new dessert obsession.

Ingredients

•  FOR THE CRUST:
•  1 ½ cups raw pecans
•  ½ cup cocoa powder
•  ¼ cup maple syrup
•  ½ t vanilla extract
•  ½ t cinnamon
•  ¼ t salt
•  FOR THE FILLING:
•  1 ½ cups raw cashews, soaked in water 2-3 hours
•  ½ cup maple syrup
•  ¼ cup unsweetened almond or coconut milk
•  ½ cup brewed coffee, chilled
•  ¼ cup coconut oil
•  ¼ t salt
•  FOR THE TOPPING:
•  ¼ cup cacao nibs

Instructions

•  Place cashews in a large bowl and fill with water to soften 2-3 hours.
•  Drain water from cashews. Set aside.
•  TO MAKE THE CRUST: Combine all ingredients for the crust in a food processor or high speed blender. Process on high until fully combined. It will form a ball when it’s ready.
•  Line a 9x5 meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
•  Transfer the crust mixture to the pan and spread into an even layer. Place in the refrigerator.
•  TO MAKE THE FILLING: Clean your blender or food processor, then add cheesecake ingredients. Process on high until creamy.
•  Remove crust from refrigerator and evenly top with “cheesecake” filling. Sprinkle on cacao nibs.
•  Place the pan in the freezer 2-3 hours.
•  Remove from the freezer and gently lift the cheesecake out of the pan with the parchment paper. Place on a hard surface to slice into 12 bars. Note: you may need to let them thaw a bit prior to slicing.

http://blog.paleohacks.com/coffee-cheesecake-bars/#