Vegan Fig Cheesecake Bars
Serves 9
30 mins prep
60 mins Resting Time
0 mins total
A simple, delicious, and stunning no-bake dessert and is vegan but will certainly impress your non-vegan friends as well. A cashew and coconut base 'cheesecake' with a cashew and date crust and topped with beautiful figs.
0 servings
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Get a pot of water boiling, and boil 1.5c of raw cashews for 15 minutes to soften up. While boiling, take your dates and soak them in HOT water for 10 minutes to soften up (make sure to remove the pits)
In a food processor, add 1 cup raw cashews (not the soaked ones), rolled oats, your strained pitted dates (get as much of the water off and out of them as you can), and 1/4 tsp of salt. Food process until fully combined and dates are broken down. You may need to stop, stir, scrape the sides, and mix again. Should be a thick consistency!
In a square 9x9 pan with parchment paper down, press your date crust and get as flat and even as possible (make sure to get the corners).
Place in the freezer while you make the filling.
In a high powered blender, add your soaked and drained cashews, coconut cream, maple syrup, vanilla, lemon juice, and 1/4 tsp of salt. Blend on high until cashews are fully puréed. The mixture should be creamy, not remotely chunky. Keep mixing until you get a smooth consistency.
Remove your date crust from the freezer and pour the mixture over your crust. Use a spatula to spread evenly. Set in freezer for 10 minutes.
In the mean time, thinly slice your figs. Remove from freezer and gently press the figs into your ‘cheesecake’. Place back into freezer for 1 hour. Cut into squares and enjoy! Keep in the fridge for 3-4 days. Enjoy!
