No-cheese "cheese cake" bars

Ingredients

• 95 g Cashew nuts, soaked in water for 30 minutes
• 90 g Sunflower seeds
• 70 g Almonds, chopped
• 50 g Walnuts, chopped
• 60 ml Coconut oil, melted
• 2 1/4 tbsp Honey, raw
• 1 1/2 tbsp Almond butter
• 1 1/2 tsp Coconut milk
• 3/4 tsp Cinnamon, ground
• 3/8 tsp Vanilla extract

Method

1. Place half of the blanched almonds, walnuts, and sunflower seeds into the food processor, then pulse until finely ground.
2. Chop remaining nuts and seeds.
3. Combine them in a bowl and add 80g shredded coconut.
4. In a small sauce pan, combine 2 tablespoons coconut oil, almond butter, cinnamon, and 2 tablespoons honey. Heat until it starts to bubble over medium heat.
5. Pour over nuts and stir to combine.
6. Set to cool for 2 hours and transfer to the deeper baking pan lined with parchment paper.
7. Set in refrigerator.
8. Meanwhile, prepare the cream; drain cashews and place them in food processor with remaining coconut flakes; blend until you have meal-like texture.
9. Add remaining coconut oil, 1 tablespoon honey and vanilla extract.
10. Process until you have a creamy texture.
11. Add coconut milk and if needed, add some more, to get really creamy cheese mixture.
12. Spread mixture over chilled granola crust then smooth the surface.
13. Set in refrigerator for 1 hour.
14. Cut into bars and serve.