Bars and cookies, Vegan
I started making these for Jared to replace his favorite store bought (and sugar laden!) bar and they’re now a staple in the house. (Disclaimer: He was happy to do the…
A lot of the time my inspiration for food comes from looking at what we have and making it become something else… this was one of those. After a batch of almond cashew milk for a cooking class I had about a cup of soaked cashews left over. I knew I also had a husband who would be in want of a dessert shortly so I started creating.
For the base:
1/2 cup raw cashews
1/2 cup coconut flakes
1/4 cup raisins
Place the cashews and coconut in the food processor and pulse until they are like breadcrumb size then add the raisins and pulse until the mix just starts to stick together. Line a small loaf tin (the size shown under the ‘store’ tab) or any other small tin with wax paper and press the crust mix into the tin with your fingers.
For the ‘cheese’ layer:
1 cup soaked cashews
1/4 cup raw honey (or use maple syrup for a vegan version)
1/4 cup coconut oil
1 tsp vanilla
2 soaked figs (plus 5-6 for decoration)
Blend the cashews with the coconut oil until completely smooth. Add the rest of the ingredients and blend again until smooth. Pour the mixture over the base and tap it to level it out.
To decorate. Cut the figs in half from top to bottom and using a knife press down in the center of the rounded side of the fig to create and indent. Now place it in the top of the cheesecake to look like a heart and do the same with all the rest.
Place the whole thing in the freezer over night or for at least two hours then set in the fridge for 30 minutes before you want to serve it! Slice and enjoy!
Chocolate cake was part of my childhood. It was present at every birthday celebration, every family event, it joined us for many happy Sunday afternoons, it came into school classrooms…