Its the season for figs, and what better way to have figs than to make a dessert with it! 😉 These yummy, chewy, creamy delicious fig, coconut and cashew bars may be healthy, but they are amazing! They’re also vegan, gluten-free, lactose free and no-bake!!!!

Here’s how you make them!

INGREDIENTS :

Base –

• ½ cup walnuts
• 1/4 cashews
• ¼ cup almonds
• 2 tbsp desiccated coconut
• 2 tbsp flaxseeds
• ½ cup fig jam (recipe here)
• ½ cup medjool dates (pitted)
• ½ tbsp water
• ½ tsp cinnamon

Jam Filling –

• 1 cup Fig jam (recipe here, if you want to make your own – otherwise store bought it just fine)
• Coconut Cashew Cream –
• ½ cup cashews
• 1/4 cup cashew butter
• ½ cup coconut milk
• ½ cup desiccated coconut
• 2 tbsp maple syrup
• ½ tsp vanilla bean paste

Topping –

• Fresh fig slices to decorate

METHOD :

For the Base –

1.  In a food processor, add all the ingredients and mix until sticky and thick.
2.  Line a square or rectangular tray with plastic wrap (or cling film).
3.  Spread the mixture into the tray and gently press the mixture into the pan until evenly distributed. I use my fingers, but you can use the back of a spoon if you like. 🙂
4.  Then place into the freezer until firm, roughly 15-20min.

For the Coconut Cashew Cream –

1. Add all the ingredients into the food processor, (making sure its cleaned from the previous mixture, you don’t want this to look dark) until fully mixed and it becomes a thick creamy consistency.

For the Assembly –

1. Take the base tray out, and spread the fig jam on top evenly, then pour the cream over and spread evenly using the back of a spatula or a palette knife.
2. Then place back into the freezer to stiffen for about 40 min.
3. Once it’s stiff, but not completely set, take your two whole figs and thinly slice them using a sharp knife. Take the tray out of the freezer and cover the top with the sliced figs.
4. Place back into the freezer for another 40 min.
5. Take them out and slice them into bars however big or small you like!

Enjoy!