Millionaire’s Cheesecake Bars
[Vegan]

To make the base:

1. Pre-heat your oven to 350°F and line a 9-inch springform cake tin with greaseproof paper.
2. In a mixing bowl, combine the plain flour, coconut oil and maple syrup.Mix and bring together with your hands until a dough forms.
3. Press the dough into the lined tin, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in color. Allow it to cool fully.

To make the caramel sauce:

1. Pit the dates and place them into a food processor along with the lemon juice, vanilla extract, coconut oil and almond milk. Whizz up until smooth. This will take around 5-10 minutes on high. Depending on how you want the sauce, add more milk for a runnier consistency.

To make the cheesecake layer:

1. Place the coconut oil into a small saucepan and lightly heat until melted.
2. Drain the water from the cashew nuts and place the nuts into the food processor along with the melted coconut oil, vanilla extract, maple syrup and 1 tablespoon of caramel sauce. Whizz up until combined. This will take around 5-8 minutes on high.
3. Carefully pour the cheesecake mixture onto the base and even out with a spoon. Pop into the freezer for 15-20 minutes to harden slightly.
4. Remove the cheesecake from the freezer and spread on your homemade caramel sauce.

To make the chocolate ganache:

1. Heat your coconut cream in a small saucepan over medium-low heat.
2. Pour the heated coconut cream over the finely chopped chocolate and let it sit for a few minutes.
3. Stir the chocolate and coconut cream, folding them together. Keep stirring until the chocolate has melted.Set aside to cool slightly.
4. Pour the ganache over the caramel and level with a spatula or spoon. Pop the cheesecake back into the freezer to set fully. This will take around 3-4 hours.
5. Store in a sealed container in the freezer and defrost before serving. You can serve this cheesecake with a dusting of cocoa powder!