Salted
Eat + Drink

Salted Caramel Cheesecake Bars

Tina Gravalos

Have your cheesecake, and eat it too. When dessert incorporates deliciousness and clean ingredients, it's reason enough to celebrate. Make these mouth-watering salted caramel cheesecake bars as a treat while also enjoying the benefits of collagen: support for hair, skin, nails, bones, joints and more!

When we say Enhanced Collagen is versatile, we aren't kidding.

Salted Caramel Cheesecake Bars with a bottle of Organika Enhanced Collagen

Salted Caramel Cheesecake Bars

By: Tina Gravalos

Ingredients

CRUST

  • 8 Medjool dates, pitted
  • 1 cup pecans
  • 1 cup walnut halves

 FILLING

 CARAMEL SAUCE

  • Coconut cream, from a can (just the creamy part on top - save the rest)
  • 1 cup coconut sugar
  • 1/2 tsp flaky sea salt

How-to

CRUST: 

1. Add the dates, pecans, walnuts to a food processor and process until broken down into small crumbly pieces.

2. Line a 9 x 9 baking pan with parchment paper and pour the crust mix into it. Flatten with hands to make an even layer.

FILLING: 

3. Add all the ingredients to a blender and blend until smooth and creamy. 

4. Pour over the crust and spread to make an even layer.

5. Freeze for 4-5 hours. 


CARAMEL SAUCE: 

6. In a small saucepan over medium-low heat, melt the coconut cream.


7. Add the coconut sugar and stir until completely dissolved.


8. Add the flaky salt and stir again.


9. Lower the heat & wait until the sauce starts to bubble. Remove from heat and let it cool for about 10 minutes. It will thicken up as it cools.


10. Remove cheesecake from the freezer and pour the caramel sauce over top. Make sure to spread it quickly! 


11. Sprinkle with more flaky salt and cut into bars (thaw for 10 minutes first).

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