Strawberry Cheesecake Cookie Bars | PALEO

Servings:

Calories: 311kcal

Preheat the oven to 350ºF. Line an 8" square baking dish with parchment paper.
Combine the softened butter, egg, honey, and vanilla in a large mixing bowl, until smooth. Stir in the coconut and chopped or sliced nuts. Add the dry ingredients: almond flour, coconut flour, baking soda, and sea salt. Stir until combined with the wet ingredients.
Scoop the cookie bar dough into the lined baking dish, pressing it just slightly up the sides and smoothing over the center.
Bake for 18 to 20 minutes, or until light golden brown.
Meanwhile, work on the Strawberry Cheesecake Layer! Add all of the "cheesecake" ingredients to a high-speed blender or food processor, and blend until super smooth.
Remove the cookie bars from the oven, and allow them to fully cool.
Spread the cheesecake layer over top of the cookie bar, and top with additional sliced strawberries.
Transfer to the freezer to firm up and cool completely. Use a hot knife to slice into squares, and serve chilled.

You can use honey or maple syrup interchangeably in this recipe, depending on your preference. I personally like the lighter, sweet flavor of raw honey, especially in the cheesecake layer.

If you don't have time to soak your cashews for 2+ hours, go ahead and soak them for even 15 minutes using hot water. It can make a big difference in the texture, especially if you don't have a super high-speed blender such as a Vitamix.