Before you start, take your 1 ½ cups of raw cashews and place them in a bowl covered with water. You will want to soak these for 4-12 hours before you start the rest of the dessert! Cookie Dough: In a bowl combine almond flour, flaxseed meal, coconut sugar, nut butter, almond milk and vanilla extract and stir to combine. Add in mini chocolate chips and fold them into the dough. Scoop cookie dough into small balls (about ½ teaspoon big) and roll them in your hands to make them smooth and uniform. Place them on a parchment paper lined plate or small baking sheet and place then in the fridge or freezer while you make the rest of the treat. Crust: Next get your food processor out and add dates, walnuts, cacao powder, salt and vanilla to the bowl. Blend on high until the dough is uniform and everything is chopped very small. Then add in 1 tablespoon of water and blend again until it all comes together in a ball. Line an 8x8 baking dish with parchment paper and press the ball of dough into the bottom evenly. Place it in the fridge or freeze while you continue. Filling: Take your cashews you soaked previously and drain all the water out of the bowl. Pour the cashews into your cleaned out food processor. Add vanilla extract, maple syrup, coconut milk, sea salt, coconut oil and lemon or lime juice into the food processor and blend on high until nice and creamy (about 2-3 minutes). Assembly: Take your crust out the fridge and pour in the filling. Spread the filling evenly over the crust with the back of a spatula. Then take you mini cookie dough balls and drop them on top of the filling, spacing them out how you like. (FYI - I didn’t use all of my cookie dough balls so I just left some out and ate them for a snack!) Then melt ¼ cup of chocolate chips with ½ teaspoon of coconut oil in the microwave and stir it together. Drizzle that melted chocolate on top of the bars. Place bars in the freezer for 3-5 hours or until completely firm.

These Chocolate Chip Cookie Dough Cashew Cheesecake Bars are paleo and surprisingly clean for how delicious and decadent they are!

Let’s all be super happy about my sweet pregnancy cravings shall we?  Because they resulted in me creating this magnificent recipe!! I have seen many raw cheesecakes in my life and have never made one so why not go all out and add mini balls of cookie dough?  Now one warning on this recipe is that it is a bit of a labor of love.  You first make the cookie dough balls, then the crust, then the filling and then you have to wait for it all to harden… patience is key!!  But then you will have these rich and delicious treats in your freezer and they last a good amount of time! Even in my house with my treat loving hubby these lasted a couple of weeks because they are so decadent you want to space out your enjoyment.

Okay quick aside – who needs a prego update?  I am 29 weeks along now and that both seems like woahh 11 more weeks of this growing bump?! And WOAH only 11 more weeks until our lives change dramatically and we don’t sleep for awhile.  A lot to process! When you are pregnant you hear mostly horror stories and how terribly hard those first few months are… which I guess is good to prepare for the worst.  But I also can’t help but be SO excited to meet this new family member.  If she is anything like Matt and I, I know we are going to all have a blast together!!  Matt and I were talking about how much fun we have together all the time and how this girl better come in and pull her weight in the fun department… and I think she will.  So those are my prego thoughts of the day – i’ll be sure to share more as her arrival draws closer!

Now back to these BARS!

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These Chocolate Chip Cookie Dough Cashew Cheesecake Bars are paleo and surprisingly clean for how delicious and decadent they are!

Had to have a fork shot put let’s be real, these were mostly eaten my hand!!

These Chocolate Chip Cookie Dough Cashew Cheesecake Bars are paleo and surprisingly clean for how delicious and decadent they are!

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These Chocolate Chip Cookie Dough Cashew Cheesecake Bars are paleo and surprisingly clean for how delicious and decadent they are!

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Chocolate Chip Cookie Dough Cashew Cheesecake Bars

  • Author: Kelsey

Ingredients

Cookie Dough:

  • ¾ cup almond flour
  • 1 tablespoon flaxseed meal
  • 2 tablespoons coconut sugar
  • 3 tablespoons nut butter
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons mini chocolate chips

Crust:

  • 1 cup pitted medjool dates
  • 1 ½ cups walnuts
  • Pinch of sea salt
  • ¼ cup cacao powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon water

Filling:

  • 1 1/2 cups raw cashews
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup full-fat coconut milk
  • 1/4 tsp sea salt
  • 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
  • 2 Tbsp lemon or lime juice

Drizzle:

  • ¼ cup chocolate chips
  • ½ teaspoon refined coconut oil

Instructions

  • Before you start, take your 1 ½ cups of raw cashews and place them in a bowl covered with water.  You will want to soak these for 4-12 hours before you start the rest of the dessert!

Cookie Dough:

  • In a bowl combine almond flour, flaxseed meal, coconut sugar, nut butter, almond milk and vanilla extract and stir to combine.  Add in mini chocolate chips and fold them into the dough.
  • Scoop cookie dough into small balls (about ½ teaspoon big) and roll them in your hands to make them smooth and uniform.  Place them on a parchment paper lined plate or small baking sheet and place then in the fridge or freezer while you make the rest of the treat.

Crust:

  • Next get your food processor out and add dates, walnuts, cacao powder, salt and vanilla to the bowl.  Blend on high until the dough is uniform and everything is chopped very small. Then add in 1 tablespoon of water and blend again until it all comes together in a ball.
  • Line an 8×8 baking dish with parchment paper and press the ball of dough into the bottom evenly.   Place it in the fridge or freeze while you continue.

Filling:

  • Take your cashews you soaked previously and drain all the water out of the bowl.  Pour the cashews into your cleaned out food processor. Add vanilla extract, maple syrup, coconut milk, sea salt, coconut oil and lemon or lime juice into the food processor and blend on high until nice and creamy (about 2-3 minutes).

Assembly:

  • Take your crust out the fridge and pour in the filling.  Spread the filling evenly over the crust with the back of a spatula.  
  • Then take you mini cookie dough balls and drop them on top of the filling, spacing them out how you like. (FYI – I didn’t use all of my cookie dough balls so I just left some out and ate them for a snack!)
  • Then melt ¼ cup of chocolate chips with ½ teaspoon of coconut oil in the microwave and stir it together.  Drizzle that melted chocolate on top of the bars.
  • Place bars in the freezer for 3-5 hours or until completely firm.

 

5 replies
  1. Nicole says:

    Ooh I would love to make these this weekend but just curious if there’s a replacement for the walnuts?! I have a kiddo that has a severe walnut allergy so that part is a no-go for us. 🙁

    Reply
  2. Nicole Fenison says:

    Ooooh I would love to make these this weekend but I have a kiddo with a severe walnut allergy. Do you know if walnuts can be replaced with another type of nut or ingredient?

    Reply

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