If you've never tried figs before, this creamy dessert is a good place to start. If you love figs, you've come to the right place. These bite-sized treats start with a cocoa-pecan-raisin crust, continue with a cashew cream and fig layer, and are then topped with roasted pecans and fig slices. Delectable and delicate.
Creamy Fig Cheesecake Bites [Vegan, Gluten-Free]
For the Cream Layer:
- 4 figs
- 1/2 cup raw cashews
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon lime juice
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
For the Crust:
- 1/2 cup raisins
- 1/2 cup roasted pecans
- 1 tablespoon Dutch-process cocoa
- A pinch of salt
For the Toppings:
- 1/4 cup chopped roasted pecans (optional)
- 4 sliced figs (optional)
- To make the crust, start by chopping the pecans and the raisins in a food processor together with the cocoa and salt. This should make a sticky ball.
- Transfer the crust dough over onto a piece of parchment paper and flatten it into an approximately 5-inch by 7-inch rectangular shape. You can use another piece of parchment paper on top to help roll it out. Transfer the crust, together with the bottom parchment paper into a small cake pan, and put it in the freezer.
- In the meantime, mix all the cream layer ingredients in a high-speed blender until smooth. Take the crust out of the freezer briefly and pour the top layer, smoothing it over the crust evenly. You can also add optional toppings at this time.
- Cover and keep in the freezer. Before serving, allow it the thaw, at room temperature, for 10-30 minutes, depending on how creamy you like it.