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1
Line a 6x6 baking dish with parchment paper, leaving a bit of overhang.
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2
Set aside.
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3
For the cookie dough, in a small bowl, mix together coconut oil, maple syrup, vanilla and flour until a dough forms.
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4
Mix in chocolate chips.
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5
Transfer to the refrigerator to chill while making the crust and cheesecake filling.
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6
For the crust, add pecans, maple syrup, coconut oil and salt to a food processor and pulse until a loose dough forms.
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7
Pat into the baking dish in an even layer.
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8
For the filling, add soaked cashews, lemon juice, coconut oil, coconut milk solids and maple syrup to a blender and blend until silky smooth (this may take up to a couple of minutes depending on the strength of your blender).
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9
Pour filling over crust.
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10
Remove cookie dough from refrigerator and roll into several tiny balls (about the size of a marble or smaller).
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11
Poke cookie dough balls into the cheesecake filling, distributing evenly.
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12
Loosely cover with plastic wrap and pop into the freezer for about 45 hours or until set.
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13
To serve, remove from baking sheet using the parchment paper for assistance and place onto a cutting board.
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14
Cut into 9 large squares or 12 smaller bars.
