Raw Fig Cheesecake Bars
Ingredients
Crust
- 3 bars of squareorganics crisp bars
Cheesecake filling
- 1 cup soaked raw cashews
- 3 medjool dates
- 3 tablespoons coconut oil
- 2-3 tablespoons cashew yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon tocos
Toppings
- Fresh figs, sliced
- Optional: wildfoodsco rose petals
Preparation
Soak raw cashews in boiling water for 45 minutes
Cut the crisp bars in half lengthwise and press them into a 6x9 baking form.
Blend the cheesecake ingredients in a food processor and spread onto the crust.
Freeze for 30 minutes.
Top with sliced figs.
Freeze for 2 hours before serving.
Store in a covered container in the freezer. Optionally, top with rose petals.
