Dairy-Free Honey Fig Cheesecake Bars

Dairy-Free

Dairy-Free Honey Fig Cheesecake Bars | Mindfully You Nutrition

The first time I discovered the magic of cashews was when I made my own nut milk. Also, real quick – who else cringes when they hear the term nut milk? It sounds like such a lude word. Not something you would want to drink.

Anyways, cashews are an incredible dairy-free substitute. One soaked overnight, they take on luxurious creamy texture when blended with water. You can create queso dip, alfredo sauce, cheesecake or a host of other dishes. Since I had a carton of figs sitting on my counter, I made Honey Fig Cheesecake Bars that will make a Vegan hater, into a believer.

Dairy-Free Honey Fig Cheesecake Bars | Mindfully You Nutrition

Honey and figs are like peanut butter and jelly. They straight up belong together. I decided to leave them fresh and pile them on top of the honey cheesecake for several reasons. One it’s a prettier presentation and two, for the people who think figs are the devil, ahem, my boyfriend.

These Honey Fig Cheesecake Bars sit on top of a shortbread-like crust that is gluten-free and refined sugar-free. Hell, they are healthy enough to eat for breakfast. Enjoy!

 

Dairy-Free Honey Fig Cheesecake Bars

Yield 6 servings

These cheesecake bars are luxuriously creamy with floral notes of honey. Top with fresh figs for a dessert that is sure to be a crowd pleaser. 

Ingredients

Crust 

1 1/2 cups almond flour

1/4 cup coconut oil

1 tablespoon coconut sugar

1/2 teaspoons salt

Filling 

2 cups cashews, soaked overnight

1/2 cup honey

1/3 cup almond milk

1 large lemon, squeezed

1/4 cup coconut butter, melted

1/4 cup coconut oil

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

Instructions

  1. Pre-heat oven to 350 degrees F. Line an 8 x 8 inch pan with parchment paper. 
  2. In a small bowl, mix together the crust ingredients. Press the mixture onto the bottom of the pan with the back of a measuring cup, evenly. Bake for 10 minutes, or until golden brown. Let cool. 
  3. In a high-speed blender, add all the filling ingredients and blend on high until very smooth, about 3 minutes. If it won't come together, pour in a bit more almond milk. 
  4. Scrape down the sides as needed and continue to blend until it creamy. Pour on top of the crust. Tap a few times on the edge of the counter to release any air bubbles. 
  5. Cover loosely with plastic wrap and freeze for at least 2 hours. 
  6. Top with fresh figs. Serve. 

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