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.
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.
1 1/2 cups almond flour
1/4 cup coconut oil
1 tablespoon coconut sugar
1/2 teaspoons salt
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
- Pre-heat oven to 350 degrees F. Line an 8 x 8 inch pan with parchment paper.
- 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.
- 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.
- 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.
- Cover loosely with plastic wrap and freeze for at least 2 hours.
- Top with fresh figs. Serve.