Crisp-Crusted Fig "Cheesecake" Bars


Oh, you know, just over here trying to hold onto summer by freezing it & making it edible! Crisp-Crusted Fig "Cheesecake" Bars... almost too pretty to eat. Thanks Carolyn (a.k.a. @copinaco) for such a stunning, end-of-summer recipe!


Ingredients:

Crust
3 Chocolate Sea Salt Crisp Squares

Cheesecake
1 cup soaked raw cashews (you can either soak them in water overnight OR put them in boiling water and let them sit covered for about 45 minutes)
3 medjool dates
3 tbsp coconut oil
2-3 tbsp plant-based yogurt 
1 tsp vanilla extract 
1 tbsp tocos (I used Sun Potion)

Toppings
Sliced figs
rose petals (optional)


Recipe:

  1. To make crust: cut Squares in half lengthwise and press into 6x9 baking form.
  2. Blend all cheesecake ingredients in a food processor until well combined. Spread onto Crisp Crust. 
  3. Freeze for 30 minutes. 
  4. Top with sliced figs, then freeze for 2 hours before serving. 
  5. Store in covered container in freezer. Top with rose petals if you're feeling extra saucy.


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