A refined yet simple no-bake dessert, these Raw Fig & Cashew Cream Bars are a delightful fusion of wholesome ingredients and vibrant textures. Featuring a chewy almond-date base, a luxuriously smooth cashew cream, and a fresh fig topping, this vegan treat is both visually elegant and nutritionally balanced.
Why You’ll Love This Recipe
These bars are an ideal dessert for those seeking a nourishing and satisfying alternative to traditional sweets. Made with whole food ingredients and free from refined sugars, dairy, and gluten, they offer a guilt-free indulgence that is both vegan and paleo-friendly. The contrast between the nutty crust, the silky cream layer, and the juicy figs creates a multi-textured experience with every bite. Whether you’re entertaining guests or simply enjoying a quiet treat, these bars present a perfect harmony of flavor and elegance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crust Layer
raw almonds
shredded coconut
Medjool dates, pitted
sea salt
cinnamon
Cashew Cream Layer
raw cashews (soaked for at least 4 hours or overnight)
coconut oil, melted
maple syrup
full-fat coconut milk
lemon juice
pure vanilla extract
pinch of salt
Topping
fresh figs, thinly sliced
Directions
- Line an 8×8 inch pan with parchment paper.
- In a food processor, pulse the almonds and shredded coconut until finely ground.
- Add the pitted dates, sea salt, and cinnamon. Blend until the mixture is sticky and cohesive.
- Press the crust evenly into the prepared pan and place in the refrigerator to chill.
- Drain and rinse the soaked cashews.
- In a high-speed blender, combine all cashew cream layer ingredients and blend until completely smooth and creamy.
- Pour the cashew cream over the chilled crust and smooth out evenly.
- Arrange the fresh fig slices on top, gently pressing them into the cream layer in an overlapping pattern.
- Freeze for at least 4–5 hours, or overnight, until fully set.
- Once firm, remove from the pan and slice into bars using a sharp knife.
- Store any leftovers in the freezer, allowing bars to thaw slightly before serving.
Servings and timing
Servings: 12 bars
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 20 minutes (including freezing)
Calories per serving: 290 kcal
Variations
- Nut-Free Option: Substitute sunflower seeds or pumpkin seeds for the almonds and cashews.
- Berry Twist: Replace figs with sliced strawberries or blueberries for a summery variation.
- Chocolate Infusion: Add cocoa powder to the crust or swirl melted dark chocolate into the cashew layer for a richer flavor.
- Citrus Zest: Incorporate orange or lime zest into the cream for a refreshing citrus note.
- Protein Boost: Mix in a scoop of plant-based protein powder into the cashew cream for added nutrition.
storage/reheating
Store the bars in an airtight container in the freezer for up to 2 weeks. Let them thaw at room temperature for 10–15 minutes before serving for optimal texture. Avoid storing in the refrigerator as they may become too soft and lose structure.
FAQs
How long do the fig bars last in the freezer?
They can be stored in the freezer for up to 2 weeks when kept in an airtight container.
Can I use dried figs instead of fresh ones?
Fresh figs are recommended for their texture and moisture, but thinly sliced dried figs can be used if rehydrated briefly in warm water.
Is it necessary to soak the cashews?
Yes, soaking cashews ensures a creamy, smooth texture in the cashew cream layer.
Can I make these bars without a high-speed blender?
A high-speed blender is best for achieving the smoothest cream, but a food processor may work with extra blending time.
Are these bars gluten-free?
Yes, the ingredients used are naturally gluten-free.
What can I use instead of maple syrup?
You can substitute agave nectar or date syrup if preferred.
Do the bars need to stay frozen?
Yes, they are best served chilled and should remain frozen until ready to serve to maintain their structure.
Can I prepare these bars in advance?
Absolutely, they are perfect for make-ahead desserts as they store well in the freezer.
How do I prevent the crust from being too dry?
Ensure your dates are soft and moist; if not, soak them in warm water for 10 minutes before blending.
Are these suitable for a paleo diet?
Yes, they are grain-free, dairy-free, and refined sugar-free, making them suitable for most paleo lifestyles.
Conclusion
Raw Fig & Cashew Cream Bars are the epitome of wholesome indulgence—beautiful to present, nourishing to eat, and simple to make. With their vibrant layers and naturally sweet flavor, they cater to a variety of dietary needs without compromising on taste. Whether for a special occasion or a mid-week treat, these bars will leave a lasting impression.
PrintRaw Fig & Cashew Cream Bars
These Raw Fig & Cashew Cream Bars are a stunning no-bake vegan dessert featuring a chewy almond-date crust, luscious vanilla cashew cream, and a crown of fresh figs. They’re naturally sweetened, dairy-free, and gluten-free, making them a wholesome and elegant treat perfect for summer gatherings or healthy indulgence.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes (includes freezing)
- Yield: 12 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Crust Layer:
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1 1/2 cups raw almonds
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1/2 cup shredded coconut
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1 1/2 cups Medjool dates, pitted
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1/4 tsp sea salt
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1/2 tsp cinnamon
Cashew Cream Layer:
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2 cups raw cashews (soaked for at least 4 hours or overnight)
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1/3 cup coconut oil, melted
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1/4 cup maple syrup
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1/3 cup full-fat coconut milk
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1 tbsp lemon juice
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1 1/2 tsp pure vanilla extract
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Pinch of salt
Topping:
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6-8 fresh figs, thinly sliced
Instructions
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Line an 8×8 inch pan with parchment paper.
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In a food processor, blend almonds and shredded coconut until finely ground. Add dates, salt, and cinnamon, and process until the mixture sticks together.
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Press the crust mixture evenly into the prepared pan. Chill in the fridge while you make the cashew cream.
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Drain and rinse the soaked cashews. Blend all cashew cream ingredients in a high-speed blender until smooth and creamy.
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Pour the cashew cream over the crust and spread evenly.
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Gently press the fig slices on top in an overlapping, decorative pattern.
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Freeze for at least 4–5 hours or overnight until completely set.
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Once firm, remove from the pan and slice into bars. Store in the freezer, thaw slightly before serving.
Notes
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For a paleo-friendly option, substitute maple syrup with raw honey.
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You can use dried figs if fresh figs aren’t in season—rehydrate them in warm water first.
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A splash of rose water or orange blossom water in the cream adds a floral twist.