Snickerdoodle Cheesecake Blondie Bars (Paleo)
Servings: 12
Calories: 303kcal
Ingredients
Snickerdoodle Blondie Base
- 3/4 cup almond butter
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- pinch sea salt
Cheesecake Layer
- 1 1/2 cups raw cashews pieces soaked (overnight if you have patience, or at least a couple or hours)
- 2/3 cup full coconut milk
- 1/3 cup honey
- 2 tbsp coconut oil
- 2 tbsp lemon juice
- 1 tbsp coconut or tapioca flour
- 2 tsp vanilla extract
- sea salt
Instructions
- Preheat the oven to 350ºF. Line a 9" square baking dish with parchment paper and set aside.
- Combine the "Snickerdoodle Blondie" ingredients in a mixing bowl, and pour into the lined baking dish. Bake at 350ºF for 18 to 20 minutes, or until light brown and almost set. Remove from the oven & allow the dish to cool.
- In a blender or food processor, combine the "Cheesecake" ingredients until the mixture is smooth and creamy. Give it a taste & adjust the flavors if you'd like.
- Pour the filling over the Blondie layer. Smooth over the top, then sprinkle with the cinnamon-sugar topping.
- Place the dish in the freezer to set for at least 3 hours, or until firm. Slice into 16 squares with a hot, dry knife (I wiped mine off between each slice).
- Serve the bars frozen or thawed for 5-10 minutes. Store in the freezer.
Nutrition
Calories: 303kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 270mg | Fiber: 2g | Sugar: 18g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg