They are super creamy and just look at how great they look with those fresh figs! I think they’re the perfect treat to serve when friends stop by for coffee on a Sunday morning. They’re also great for sharing at a party or… just for eating whenever you feel like it. I’m in love!
30 min (excl. soaking and freezing)
3 months in the freezer
square baking tin (23x23x5 cm)
300 g (2 cups) cashews, raw
60 ml (1/4 cup) maple syrup
120 ml (1/2 cup) lemon juice
100 ml (scant 1/2 cup) coconut milk
½ tsp vanilla powder, unsweetened
200 g (1 1/2 cups) almonds, raw
50 g (1/4 cup, pitted and roughly chopped) dates (preferably Medjoul)
150 g (1 cup) figs, dried
1 tsp lemon juice
a pinch of sea salt
coconut oil, for greasing
2 fresh figs
Soak the raw cashews in water for at least an hour. Meanwhile, make the crust by blitzing the almonds, dates, dried figs, lemon juice and salt in the food processor (or blender) until finely ground. Grease the baking tin with coconut oil and press the almond-date mixture into the bottom of the tin until it is completely covered. Clean out the food processor. Once the cashews have been soaked, drain them and combine with the other filling ingredients in the food processor. Blend until creamy, then pour the mixture onto the crust. Slice the fresh figs into pieces and lay them on top. Place the cake in the freezer and leave it to set overnight. The following day, remove the cake from the freezer and transfer it to the fridge for 2.5 hours. Then, slice the cake into squares, serve and enjoy! Can’t finish them all in one go? They’ll keep well in the freezer until your next party.
Laat me dan weten hoe je het vindt! Laat hieronder een reactie achter en deel jouw foto op Instagram met #powerfoodies en #renskroes. Enjoy!