by lisa | 25 November 2012 16:55
Pinterest is a very dangerous place. Especially when you’re hungry. I’m always drawn to the most decadent looking non-paleo but ridiculously beautiful desserts. A few weeks back I stumbled onto Smitten Kitchens Dulce de leche cheesecake bars and I haven’t been able to get them out of my mind since. Caramel, cheesecake and chocolate..oh my! Her recipe is full of stuff I don’t eat (refined sugar, milk, cream cheese and corn syrup-gasp!), but I figured that where there’s a will (or a craving) there must be a way.
For those of you who don’t know what dulce de leche sauce is, let me just enlighten you. It is creamy, milky caramely bliss. I had it for the first time when I was in 8th grade and on a camping trip. Some family friends made it by boiling a can of Eagle Brand sweetend condensed milk in a pan of water over the campfire for 45 minutes until it turned into carmel. That by itself was beyond delicious, but then we added chopped up Snickers bars into it. Yeah, I know. Dessert at it’s dirtiest.
For my ‘not-so-dirty’ but still-very sexy dessert, I first needed to make a graham cracker crust. My Paleo Indulgences cookbook has a graham cracker recipe, but it calls for a lot of tapioca and arrowroot starch. I don’t want all that starchy stuff in such large quantities. I also looked at a recipe by The Paleo Mom but it called for cream of tartar (which I don’t have), and there was also mention of a lot of rolling and chilling of the dough. We all know I’m too lazy for that. So this is what I came up with:
This crust turned out fantastic! I will definitely use this again in other recipes. I think it could make really tasty crackers/cookies, too. I would probably double this to make a nice 9″ pie crust.
This had to cook a long time, but it was so worth it! I can see using this in many other recipes. It would be great drizzled over vanilla paleo ice cream or a baked apple. You could store it in the fridge for at least a week.
In sauce pan, combine coconut milk and honey. Warm mixture over medium-low heat until mix begins to bubble. Continue to cook over low heat, mixing continuously until sauce is reduced to ½ , is slightly golden and is the consistency of a light syrup. This actually took forever. I cooked it down for 1 1/2 hours to get a thick creamy sauce. Cool to room temperature and pour over your graham cracker crust. And, yes. You can lick the sauce pan. Put this in your freezer while you make the cheesecake layer.
The vegan community makes cheese out of cashews, so after snooping around a few vegan sites, this is what I settled on:
Easy- peasy. Put it all in your food processor and mix for about 5 minutes until it’s thick and creamy. Get what you have so far from the freezer and spread your “cheesecake” over it. Return to the freezer and go make the final layer of chocolate. No cheese, but it really does taste like cheesecake!
These turned out delicious (even better the next day). Craving satisfied :-). Now I want to make some thin mint chocolate cookies…..
I shared this over at Gluten Free Monday
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