Raw Fig Cheesecake Bars
Ingredients
Crust
- 3 bars of squareorganics crisp bars
Cheesecake filling
- 1 cup soaked raw cashews
- 2 teaspoons copina co Original Beauty plant-based collagen booster
- 3 medjool dates
- 3 tablespoons coconut oil
- 2-3 tablespoons foragerproject cashew yogurt
- 1 teaspoon vanilla extract
Toppings
- figs
- optional: wildfoodsco rose petals
Preparation
Soak the raw cashews in boiling water for 45 minutes.
Cut the crisp bars in half lengthwise and press them into a 6x9 baking form to create the crust.
Blend the soaked cashews, 2 teaspoons of copina co Original Beauty plant-based collagen booster, 3 medjool dates, 3 tablespoons of coconut oil, 2-3 tablespoons of foragerproject cashew yogurt, and 1 teaspoon of vanilla extract in a food processor.
Spread the blended mixture onto the crust.
Freeze for 30 minutes.
Top with sliced figs.
Freeze for another 2 hours before serving.
Store in a covered container in the freezer. Optionally, top with wildfoodsco rose petals.
