Snickerdoodle Cheesecake Blondie Bars (Paleo)

Some days I have a lot on my mind & an endless to-do list, and a "food is fuel" mentality.  I prep breakfast & lunch, make a simple, nutritious dinner, and do minimal snacking.  I drink a lot of water & take all of my supplements.  

Other days, I think about food.  All.  Day.  Long.  

"How long ago was breakfast?  It feels like hours ago, I'm starving."  

"Is 10:30 too early to eat my packed lunch?"

"Okay, I'm all out of food.  Gotta go home now."

"This whole bag of plantain chips is basically just one serving, right?"  etc., etc.

Good thing for you guys is, while I have more of those days than I'd like to admit... those are also the days where I dream up stuff like this.  

Because who doesn't want a Snickerdoodle Cheesecake Blondie with their coffee at 5:30 AM, or as a pre-workout snack after work, or as a "you were good and acted mostly like an adult today-- have a treat before bed" type of thing?

When you've got something on hand that tastes like this, and is filled with ingredients that are actually good for you- there's no need to say no.  Just say yes:  to the perfectly chewy snickerdoodle blondie base, the creamy dairy-free cheesecake layer, & to a little extra cinnamon sugar sprinkled on top.  You earned it.  ;)

Ingredients:

Snickerdoodle Blondie Base

• 3/4 cup almond butter
• 1/4 cup honey
• 1/4 cup coconut sugar
• 1 egg
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• pinch of sea salt

Cheesecake Layer

• 1 1/2 cups raw cashew pieces, soaked (overnight if you have patience, or at least a couple of hours)
• 2/3 cup full fat coconut milk
• 1/3 cup honey
• 2 Tbsp coconut oil
• 2 Tbsp lemon juice
• 1 Tbsp coconut or tapioca flour
• 2 tsp vanilla extract
• pinch of sea salt

Topping

• 1 Tbsp coconut sugar
• 1 tsp cinnamon

Directions:

1. Preheat the oven to 350ºF.  Line a 9" square baking dish with parchment paper and set aside.
2. Combine the "Snickerdoodle Blondie" ingredients in a mixing bowl, and pour into the lined baking dish.  Bake at 350ºF for 18 to 20 minutes, or until light brown and almost set.  Remove from the oven & allow the dish to cool.
3. In a blender or food processor, combine the "Cheesecake" ingredients until the mixture is smooth and creamy.  Give it a taste & adjust the flavors if you'd like.
4. Pour the filling over the Blondie layer.  Smooth over the top, then sprinkle with the cinnamon-sugar topping.
5. Place the dish in the freezer to set for at least 3 hours, or until firm.  Slice into 16 squares with a hot, dry knife (I wiped mine off between each slice).
6. Serve the bars frozen or thawed for 5-10 minutes.  Store in the freezer.