One of our favorite good-for-you desserts. Juicy figs, a silky cream cheese layer, and a nutty base. You’d never guess this is healthy even in the slightest!
If you’d asked me two years ago if I would ever make a recipe using figs, you would have heard a resounding no from me. I was beyond intimidated by this gorgeous fruit. Even though they’re pretty to look at and have intrigue written all over them, I couldn’t bring myself to picking up a few. And then Costco happened on a Monday morning. Proudly displaying case upon case of the most gorgeous figs I’d ever laid eyes on. Just like that I grabbed a case, made my way to the register, and started this figgy relationship.
Things quickly got serious. I found myself going back for just one more all day long. I don’t even care to admit that I’m completely and totally addicted. And I suppose I have this little blog to thank for that. It’s the one thing that pushes me to try new things, invent new recipes, celebrate the classics, and keeps my life more interesting and exciting than I could have ever dreamed. Which also means that I have to thank you. Because none of this would happen or could be possible without you. Cheesy, but oh so true.
So I hope you indulge me for another couple of minutes as I share with you my new fig obsession. I have a feeling you’ll really like this one.
The base for the fig slice comes together in the food processor. I used a mix of cashews, almonds, and pistachios. You could use a different combo of nuts, but this is the one we like best so far. There are also dried cranberries and medjool dates for that touch of sweetness and chewiness. Add a small amount of honey and a dash of cinnamon, give it a good pulse and the first step is as good as done.
The cheesecake layer is up next. Now, I used vegan cream cheese (we love Trader Joe’s brand) as the main ingredient. You could totally use regular cream cheese – whatever you prefer will work just fine. I then decided to add sweetened coconut flakes for some texture and sweetness as well as maple syrup and some vanilla. That’s it. I pureed everything in my food processor once again, piled it on top of the nutty layer and into the freezer it went. That’s pretty much it. Can you say easy?
Now you’re ready for the very best part. The addition of fresh figs. Fit as many sliced figs as you possibly can on top and get ready to impress your friends. Both in presentation and taste. It is absolutely mouthwateringgg!
Hope you enjoy on this gorgeous Wednesday.
- 1 cup mixed nuts (I used almonds, pistachios, and cashews)
- 1/4 cup dried cranberries
- 1/2 cup sweetened coconut flakes
- 1/2 cup medjool dates, pitted and sliced
- 2 tablespoons flaxseeds
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 8 oz vegan cream cheese
- 1/2 cup sweetened coconut flakes
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- fresh figs
- 1. Line an 8 1/2 x 4 1/2 inch loaf pan with aluminum foil. Spray with nonstick spray. Set aside.
- 2. In your food processor, add nuts, cranberries, coconut flakes, dates, and flaxseeds. Pulse until small chunks remain. Add honey and cinnamon and pulse again until incorporated and mixture sticks together when pressed between your fingers.
- 3. Pour into the prepared loaf pan and press into an even and flat layer. Place into your freezer.
- 4. Clean your food processor and add cream cheese, coconut flakes, maple syrup and vanilla. Pulse until everything is creamed together. Spread in an even layer over the nut layer and return to the freezer for at least 2 hours or until ready to serve.
- 5. Before cutting into slices, arrange sliced figs on top, cut and enjoy!