Line an 8” square pan with parchment paper for easy removal, and lightly grease with coconut oil. Set aside.
Add the pecans, pitted dates and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the pecan date dough evenly along the bottom of the prepared pan.
In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
Pour the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
Place in the freezer to set for at least 3 hours or until completely firm before cutting into 16 squares. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife.
Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.
For the topping, I mixed up a bit more of each of the spices used in the recipe along with about a tablespoon of coconut sugar, sprinkled it on, and topped with a pecan!
Chai Cheesecake Bars (Gluten Free, Paleo + Vegan)
Amount Per Serving (1 bar)
Calories 234Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Total Carbohydrates 15g5%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.