Vegan Lemon Fig Cheesecake Bars with Peanut Butter Curst. Completely raw, vegan, dairy-free, gluten-free, paleo and absolutely DROOL-WORTHY!!! These are so yummy, you wouldn’t even know they're healthy!!
These were almost too pretty to eat!! And they taste even better than they look! An easy, quick recipe with minimal clean up and ingredients! Wow your family and friends by bringing this along to any occasion! You can switch up the flavors by changing the crust with any Emmys cookie flavor or, top with any fruit you desire! Figs are the perfect sweet topping to pair with the tangy lemon flavor and they make these look BEAUTIFUL.
INGREDIENTS:
Base:
1 bag @emmysorganics peanut butter cookies (or any flavor)
Cashew Cream:
1 cup cashews (soaked overnight)
1/2 can full fat coconut milk (hard part)
Juice from 1 lemon
2 tbsp maple syrup
1 tsp vanilla
DIRECTIONS:
In a food processor, blend an entire bag of @emmysorganics cookies in food processor.
Then spread evenly on the bottom of a parchment lined bread pan for base.
Make the cashew cream filling by adding all ingredients to a food processor and pulse until mixture is fully combined.
Pour mixture over the base and let set in the fridge or freezer for 5-10 minutes.
Top with sliced figs and freeze for 30 minutes or keep in the fridge for a few hours before cutting. Store in fridge for 1-2 weeks.
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