You are going to love these fig and coconut cheesecake bars!
These little beauties require no cooking AND they just so happen to be absolutely delicious. Suitable for vegans, but also suitable for anyone who likes delicious food.
Don’t be put off by raw cheesecakes. I think a lot of people assume they must be very difficult to make or that they will be gross, and the truth is…they are super easy and can be really delicious! You do have to be a little bit forward-thinking in that you should try and soak the cashew nuts the night before you want to use them to make sure they are super soft when you blend them. But honestly I can think of more taxing things I have had to do.
I don’t think figs get enough air time. They are so versatile, being equally at home on a custard tart as they are when nestled amongst some parma ham and creamy mozzarella. They are also really beautiful, and you all know I am a sucker for food that’s pretty!
I have tasted some cashew nut based cheesecakes before that I didn’t love, but these are so deliciously creamy and so delicious, I know you will love them!
- ½ cup medjool dates, stones removed
- ½ cup pecans, walnuts or almonds
- pinch of salt
- ¾ cup raw cashews, soaked in water 4-6 hours then drained
- ¼ cup maple syrup or honey if not vegan
- ½ large lemon, juiced
- ¼ cup + 1 Tbsp full fat coconut milk
- ¼ cup coconut oil, melted
- 1 teaspoon of good quality vanilla extract
- 5 figs
- Start by soaking the nuts. Ideally this should be for 4-6 hours, although I often just find it is easiest to do it the night before.
- (Top Tip: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
- Line a loaf tin with cling film. You want to make sure the cling film is hanging over the side so that you will easily be able to get the cheesecake out of it.
- Add dates and nuts to a food processor and blend until a loose dough forms. It should stick together when you squeeze a bit between your fingers. You don’t want it too crumbly because this will be the base of your cheesecake bars. If you find it’s too crumbly, you can add a few more dates. Add pinch of salt. Then tip into the lined loaf tin and press it down. You want to make sure you have pressed it down well so that it doesn’t crumble when you try to eat the bars
- Add all the filling ingredients to a food processor, or a blender. (For the coconut milk, I always keep my tins of coconut milk in the fridge so the I can just scoop the creamy part off the top.) Blend it all together until very smooth.
- You might have to keep scraping the edges down. All in all, I tend to blend for about 2-3 minutes, so that it has a chance to get really really smooth
- If it doesn’t come together, you can add a splash of water, or coconut milk to encourage it
- When you’re happy with it, pour into the loaf tin.
- Slice the figs into relatively thin slices and then layer on top of the cheesecake topping
- Then cover with clingfilm. Give it a few taps to get any air bubbles out .
- Leave to set in the freezer for about 5 hours
- Once set, lift out using the cling film and cut into bars.
- You can allow them to soften for 10 minutes before serving, but I also really liked them frozen as well, so they are sort of like a deliciously healthy semi-fredo.
Give them a go – and don’t forget to take pictures! I love seeing your creations! @madebymargie