Starting off Holiday sweets season with these Vegan Chai Spiced Eggnog Cheesecake Bars. Chai spiced pecan crust topped with a luscious, creamy eggnog filling. Then, topped with melted dark chocolate and pecans or whipped cream and chai spices.
For the filling, add all of the ingredients to a high-speed blender and blend until smooth (add 1/4 or 1/3 cup allulose baking blend, depending on your sweetness level and the sweetness of your eggnog). If not blending well, add a little more plant-based milk. Blend until a smooth, creamy, pourable batter forms. This can take 4-5 minutes for the cashews to break down and become creamy.
You can buy unsweetened coconut cream in a can (it will say coconut cream on the can). Or you can buy full fat coconut milk and place in the fridge overnight then use the cream on top of the can).