Fresh fig cheesecake squares
03.10.2017
They are super creamy and just look at how great they look with those fresh figs! I think they’re the perfect treat to serve when friends stop by for coffee on a Sunday morning. They’re also great for sharing at a party or… just for eating whenever you feel like it. I’m in love!
Prep time
30 min (excl. soaking and freezing)
Portion
10 pieces
Shelf life
3 months in the freezer
Supplies
square baking tin (23x23x5 cm)
Ingredients
30 min (excl. soaking and freezing)
Portion
10 pieces
Shelf life
3 months in the freezer
Supplies
square baking tin (23x23x5 cm)
Ingredients
Filling
300 g (2 cups) cashews, raw
60 ml (1/4 cup) maple syrup
120 ml (1/2 cup) lemon juice
100 ml (scant 1/2 cup) coconut milk
½ tsp vanilla powder, unsweetened
Crust
200 g (1 1/2 cups) almonds, raw
50 g (1/4 cup, pitted and roughly chopped) dates (preferably Medjoul)
150 g (1 cup) figs, dried
1 tsp lemon juice
a pinch of sea salt
coconut oil, for greasing
Topping
2 fresh figs
The flavor of the fresh figs in combination with the cashew-vanilla filling is delicious!
Method
Soak the raw cashews in water for at least an hour. Meanwhile, make the crust by blitzing the almonds, dates, dried figs, lemon juice and salt in the food processor (or blender) until finely ground. Grease the baking tin with coconut oil and press the almond-date mixture into the bottom of the tin until it is completely covered. Clean out the food processor. Once the cashews have been soaked, drain them and combine with the other filling ingredients in the food processor. Blend until creamy, then pour the mixture onto the crust. Slice the fresh figs into pieces and lay them on top. Place the cake in the freezer and leave it to set overnight. The following day, remove the cake from the freezer and transfer it to the fridge for 2.5 hours. Then, slice the cake into squares, serve and enjoy! Can’t finish them all in one go? They’ll keep well in the freezer until your next party.
Soak the raw cashews in water for at least an hour. Meanwhile, make the crust by blitzing the almonds, dates, dried figs, lemon juice and salt in the food processor (or blender) until finely ground. Grease the baking tin with coconut oil and press the almond-date mixture into the bottom of the tin until it is completely covered. Clean out the food processor. Once the cashews have been soaked, drain them and combine with the other filling ingredients in the food processor. Blend until creamy, then pour the mixture onto the crust. Slice the fresh figs into pieces and lay them on top. Place the cake in the freezer and leave it to set overnight. The following day, remove the cake from the freezer and transfer it to the fridge for 2.5 hours. Then, slice the cake into squares, serve and enjoy! Can’t finish them all in one go? They’ll keep well in the freezer until your next party.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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