A delightful combination of cool, creamy cheesecake and melt-in-your-mouth chocolate chip cookie dough. It's a match made in dessert heaven!
Line a 6"x6" baking dish with parchment paper and set aside.
Combine the coconut oil, maple syrup, vanilla and flour. Mix in the chocolate chips when doughy. Place in the refrigerator to chill.
Combine the roasted pecans, maple syrup, coconut oil and a pinch of salt in a food processor.
Scoop into the baking dish and flatten with the bottom of a measuring cup to form an even layer.
Combine the softened cashews, lime juice, coconut oil, coconut milk and maple syrup in a blender until smooth and creamy.
Pour over the crust.
Remove the chilled cookie dough from the refrigerator and break into pieces to form small, marble-sized balls.
Place cookie dough balls on the top of the cheesecake filling, approximately 1/4 inch apart.
Cover the baking dish with plastic wrap and place in the freezer for 4 hours.
Once set, remove from the freezer and allow to thaw for 15 minutes. Carefully remove entire cheesecake from the baking dish and place it on a cutting board. Slice into bars and enjoy!