Moose Track Cheesecake Bars

Back when I was a kid, I remember always seeing a carton of Moose Track Ice Cream hiding in the very back, top shelf of the freezer. It was like it was god sent. Nobody was allowed to touch it, obviously, as it was strategically placed out of our little palms reach. Why?

Because that ice cream belonged to MOM. It was her special treat. Anywhere we’d go to get dessert, it was all things either Moose Tracks or peanut butter cups. Maybe this is where my love for it stems? Regardless, looking back, I realized I had not had it in a decade, neither the real stuff nor a healthier version! So, I got to it!

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These dreamy bars are have a texture that is slightly cheesecake like, slightly ice cream cake like. They have a chocolate base, then a vanilla and peanut butter filling, all topped with hot fudge chocolate and peanut butter sauce. And let us not forget the chunks of peanut butter cups throughout, because it wouldn’t be moose tracks without them!

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For the cups, just use your favorite peanut butter cups (vegan or paleo) to meet your dietary preferences! Also, feel free to sub in any nut butter for the peanut butter, as they will all taste good! Enjoy!

For the base:

  • 1 1/2 cups raw nuts (I used peanuts)

  • 1 1/2 tablespoons melted coconut oil

  • 3 tbsp cocoa powder

  • 1/4 cup maple syrup

  • Pinch of sea salt

For the cheesecake:

  • 1 1/2 cups soaked cashews

  • 3 tbsp peanut butter

  • 1/2 cup canned coconut milk (solid part)

  • 1/3 cup maple syrup

  • 1/4 cup melted coconut oil

  • 2 tbsp lemon juice

  • 1 tbsp vanilla

  • 3/4 tsp sea salt

  • Organic paleo and/or vegan Peanut butter cups, chopped

For the hot fudge swirl:

  • 2 tbsp cacao powder

  • 1 tbsp coconut oil

  • 2 tbsp maple syrup

For the peanut butter sauce:

  • 2 tbsp peanut butter

  • 1 tbsp maple syrup

  • 1 tbsp coconut oi

How to:

  1. For the base, process all ingredients together until a dough forms. Press into the bottom of an 8x8 baking dish. Set aside.

  2. For the cheesecake, blend all ingredients besides peanut butter cups together until completely smooth. Then, fold in the chopped cups. Spread evenly over the base.

  3. Combing all hot fudge ingredients in a small bowl. Microwave in 20 sec. increments, stirring in between each one, until melted and smooth. Do the same for the peanut butter sauce.

  4. Dollop the hot fudge and pb sauce randomly over the cheesecake layer. Then, using a knife, gently swirl it into the cheesecake.

  5. Place in the freezer to set (1-2 hrs) cut into slices and enjoy!

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