Instructions

1. Soak cashews in room temperature water for two hours to as long as overnight. One they are done soaking, discard the water.
2. Grease an 8×8 baking dish and set aside.
3. In a high-speed blender, combine the coconut oil, agave nectar, chopped dates, and sea salt. On a medium speed, blend the ingredients until they form a smooth liquid. Then add the pecans in small batches until the ingredients are evenly blended. If the blades clog, you can add a little more coconut oil and agave nectar in equal amounts. I usually add about 1-2 tablespoons of EACH.
4. As the dough begins to form, the unneeded coconut oil and agave nectar will separate as will oil from the pecans. That’s okay. Discard the liquid and press the dough into the greased baking dish. If more oil rises to the top or the edges, you can use a napkin or thin towel to absorb the excess liquid.
5. Place the crust in the fridge to set.
6. Clean out the blender container. Then add the coconut oil, agave nectar, lemon juice, vanilla, and almond milk and set the blender speed to MEDIUM. Gradually pour the soaked cashews into the blender and mix until smooth. I have found processes will vary depending on the blender or food processor used. With my Vitamix, I increase the speed to medium and add more almond milk, agave nectar, lemon juice, and vanilla if the cashews are still too thick or the blades clog. This is a fairly forgiving recipe, so while it is tricky sometimes to work with the blades, you’ll still end up with a creamy filling.
7. Pour filling over the crust. For a softer cheesecake bar, store, covered, in the refrigerator and consume with about 3-4 days. For a frozen treat, place in the freezer, covered, and consume within one week.
8. Cut into bars and top with fresh fruit, if desired, before serving.