When I was younger, my mom used to make the most unbelievable magic bars. The ones with the caramel and almonds and coconut and chocolate with just a sprinkle of, you guessed it, magic. Having since discovered my dairy sensitivity, the heavy cream that was a showcased ingredients likely wouldn’t make my stomach feel so magic, or my joints for that matter (when I consume dairy, I feel the oddest pain in my knees and shoulders, which is sometimes common of food sensitivities – as I type this sentence I am so glaringly aware of the aging process and that I sound like an octogenarian). So I put a little twist on the classic recipe as a treat for Mother’s Day, though this time they’re not only dairy free, but also gluten free and vegan with natural sugars from only maple syrup. Recipe below!
the chocolate layer
- 3 bars dark chocolate (I used Taza Wicked Dark – only 2 g of sugar per serving)
the almond layer
- 1/2 cup creamy almond butter
- 1/3 cup melted coconut oil
- 2 tbsp maple syrup
- 1/4 teaspoon salt (if nut butter isn’t salted)
- 1 teaspoon vanilla
the cheesecake layer
- 1.5 cups cashews, soaked overnight in water, or at least 4 hours
- 1/4 cup almond milk
- 2 tbsp maple syrup
- 1 tbsp fresh lemons juice
- 1/2 tsp vanilla extract
- pinch of sea salt
- Line 8×8 tray with parchment or wax paper.
- Heat 2.5 bars dark chocolate until liquid and pour into bottom of pan. There should be enough to fill the bottom. Place in freezer until it hardens.
- Melt almond butter with coconut oil and remainder of ingredients in caramel almond layer.
- Take tray out of the freezer and add the second layer on top. Place back in freezer for 20-30 minutes.
- Once the caramel layer is slightly hardened, drain cashews that were soaking overnight.
- Add cashews and remainder of ingredients to food processor and blend until smooth, about 2-3 minutes.
- Scoop cashew mixture on top of second layer, and spread until smooth.
- Melt remaining 1/2 chocolate bar and drizzle on top.
- Let freeze for 2-3 hours.
- Keep in freezer and serve cool.