These caramel apple cheesecake bars are just in time for fall! Whether you're baking for a fall get-together with friends and family, or just want to treat yourself this season, these bars featuring our limited edition Caramel Apple Nut Butter are for sure to be a crowd-pleaser!

Ingredients:

For the crust:

• 1 cup rolled oats
• 1 cup raw almonds
• ¼ tsp salt
• 2 tbsp maple syrup
• ¼ cup coconut oil, melted

For the filling:

• 1 cup raw cashews
• 1 cup coconut cream
• 1 ½ tbsp cornstarch (can also sub arrowroot starch if preferred)
• 2 tsp lemon zest
• 3 tbsp lemon juice
• ¼ cup maple syrup
• ½ tsp ground cinnamon
• Dash of salt
• ¾ cup Caramel Apple Nut Butter

For the apple crumble:

• 3 tbsp rolled oats
• 3 tbsp almond flour
• Dash of salt
• ¼ tsp ground cinnamon
• ½ tsp coconut oil, melted
• 2 tbsp maple syrup

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking dish with parchment paper and set aside.
2. Soak the raw cashews in some warm water for around 30 minutes to an hour, or until soft. 
3. In the meantime, add the rolled oats, almonds, and salt for the pie crust to a high speed blender or food processor and pulse until it resembles a fine meal.
4. Transfer the mixture to a large bowl and add the melted coconut oil and maple syrup, mixing until a dough forms. The dough should be a little crumbly, but not so dry it can’t hold a shape together. If it's too dry, add a bit more melted coconut oil.
5. Add the mixture to the 8x8 baking dish and press into an even layer. Bake for around 15 minutes, or until golden.
6. Remove from the oven and let cool.
7. While the crust is cooling, prepare the filling by adding all the ingredients to a high-speed blender and blend until smooth.
8. Once the crust has cooled, spread half of the Caramel Apple Nut Butter on top. Layer with the cheesecake filling and top once more with the remainder of the Caramel Apple Nut Butter, using a toothpick to swirl on top if preferred.
9. Add all of the crumble ingredients to a small bowl and mix until well-combined, sprinkle over the cheesecake bars, and place bake in the oven for another 20-25 minutes.
10. Let cool for 10-15 minutes before covering and transferring to the fridge for 4-6 hours to allow the cheesecake to set. Enjoy!

*Leftovers can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to one month!