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Raw Fig & Cashew Cream Bars

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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.

Ingredients

Crust Layer:

  • 1 1/2 cups raw almonds

  • 1/2 cup shredded coconut

  • 1 1/2 cups Medjool dates, pitted

  • 1/4 tsp sea salt

  • 1/2 tsp cinnamon

Cashew Cream Layer:

  • 2 cups raw cashews (soaked for at least 4 hours or overnight)

  • 1/3 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 1/3 cup full-fat coconut milk

  • 1 tbsp lemon juice

  • 1 1/2 tsp pure vanilla extract

  • Pinch of salt

Topping:

  • 6-8 fresh figs, thinly sliced

Instructions

  1. Line an 8×8 inch pan with parchment paper.

  2. In a food processor, blend almonds and shredded coconut until finely ground. Add dates, salt, and cinnamon, and process until the mixture sticks together.

  3. Press the crust mixture evenly into the prepared pan. Chill in the fridge while you make the cashew cream.

  4. Drain and rinse the soaked cashews. Blend all cashew cream ingredients in a high-speed blender until smooth and creamy.

  5. Pour the cashew cream over the crust and spread evenly.

  6. Gently press the fig slices on top in an overlapping, decorative pattern.

  7. Freeze for at least 4–5 hours or overnight until completely set.

  8. Once firm, remove from the pan and slice into bars. Store in the freezer, thaw slightly before serving.

 

Notes

  • For a paleo-friendly option, substitute maple syrup with raw honey.

  • You can use dried figs if fresh figs aren’t in season—rehydrate them in warm water first.

  • A splash of rose water or orange blossom water in the cream adds a floral twist.

 

Find it online: https://yumfoodusa.com/raw-fig-cashew-cream-bars/