clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Chocolate Chip Cookie Dough Cashew Cheesecake Bars are paleo and surprisingly clean for how delicious and decadent they are!

Chocolate Chip Cookie Dough Cashew Cheesecake Bars

  • Author: Kelsey



Cookie Dough:

  • ¾ cup almond flour
  • 1 tablespoon flaxseed meal
  • 2 tablespoons coconut sugar
  • 3 tablespoons nut butter
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons mini chocolate chips


  • 1 cup pitted medjool dates
  • 1 ½ cups walnuts
  • Pinch of sea salt
  • ¼ cup cacao powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon water


  • 1 1/2 cups raw cashews
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup full-fat coconut milk
  • 1/4 tsp sea salt
  • 3 Tbsp melted coconut oil (refined for no coconut flavor), you can use light olive oil too
  • 2 Tbsp lemon or lime juice


  • ¼ cup chocolate chips
  • ½ teaspoon refined coconut oil


  • Before you start, take your 1 ½ cups of raw cashews and place them in a bowl covered with water.  You will want to soak these for 4-12 hours before you start the rest of the dessert!

Cookie Dough:

  • In a bowl combine almond flour, flaxseed meal, coconut sugar, nut butter, almond milk and vanilla extract and stir to combine.  Add in mini chocolate chips and fold them into the dough.
  • Scoop cookie dough into small balls (about ½ teaspoon big) and roll them in your hands to make them smooth and uniform.  Place them on a parchment paper lined plate or small baking sheet and place then in the fridge or freezer while you make the rest of the treat.


  • Next get your food processor out and add dates, walnuts, cacao powder, salt and vanilla to the bowl.  Blend on high until the dough is uniform and everything is chopped very small. Then add in 1 tablespoon of water and blend again until it all comes together in a ball.
  • Line an 8×8 baking dish with parchment paper and press the ball of dough into the bottom evenly.   Place it in the fridge or freeze while you continue.


  • Take your cashews you soaked previously and drain all the water out of the bowl.  Pour the cashews into your cleaned out food processor. Add vanilla extract, maple syrup, coconut milk, sea salt, coconut oil and lemon or lime juice into the food processor and blend on high until nice and creamy (about 2-3 minutes).


  • Take your crust out the fridge and pour in the filling.  Spread the filling evenly over the crust with the back of a spatula.  
  • Then take you mini cookie dough balls and drop them on top of the filling, spacing them out how you like. (FYI – I didn’t use all of my cookie dough balls so I just left some out and ate them for a snack!)
  • Then melt ¼ cup of chocolate chips with ½ teaspoon of coconut oil in the microwave and stir it together.  Drizzle that melted chocolate on top of the bars.
  • Place bars in the freezer for 3-5 hours or until completely firm.