I’m back in Central Oregon, one of my favorite places on this planet, and feeling oh-so-inspired to create new love-filled recipes for the enjoyment of all. I was tempted by these delicious figs to create something sweet for my family and I hope you enjoy it too!
Raw Cashew Cream Fig Bars:
1/2 cup Brazil nuts
1/2 cup walnuts
3/4 cups Medjool dates, pitted
1/8 tsp sea salt
1 1/4 cups cashews, soaked overnight
1/4 cup coconut oil
3 Tbsp maple syrup, or sweetener of your choice
1 tsp lemon juice
1/4 tsp vanilla powder or extract
pinch of salt
pinch of nutmeg
4-5 fresh figs to garnish
To make the crust: blend the brazil nuts, dates, walnuts, and salt in a food processor or high-speed blender until there are no large pieces. Press the crust mixture into the bottom of a 8”x8” glass baking pan (it could be a round pie pan too, either works), and set aside.
To make the cashew cream: drain and rinse your cashews after soaking. Blend the cashews, coconut oil, maple syrup, vanilla, lemon juice, salt and nutmeg until smooth and creamy. Pour the cashew cream onto the crust and even it out using a knife or rubber spatula. Place in the freezer for 20 minutes.
When it’s nearly ready to come out of the freezer, begin thinly slicing your figs lengthwise. Place them on top of the cashew cream and put the whole pan back in the freezer for an hour or leave it in the fridge overnight. I like to keep my raw desserts in the freezer because it frees up some fridge space, they thaw quickly when you are ready to serve them and it’s a good way to get a raw cashew cream cake to the perfect texture in a short amount of time.
When the bars are firm but not frozen, take them out of the fridge or freezer, cut them into squares and serve! Don’t be surprised if these disappear shockingly fast – I made some yesterday and today they are gone!
Always made with love! Enjoy!