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Vegan Creamy Cashew Fig Bars – Refined Sugar Free/GF

Vegan creamy cashew fig bars-  refined sugar free/gf! I just wanted to say that again. Gluten free too? For real? My disbelief is mainly down to the fact that they taste so good. They definitely taste creamy enough for one to assume that there has to be some dairy floating around in them..but nope. There isn’t. I first came across these bars on Pinterest and just had to try making them. Pinterest – Basically a massive Catalogue of food. Yes I know it has loads of other stuff on it too but I like to think that its most popular category is probably food and maybe crafts. 

Vegan Creamy Cashew Fig Bars - Refined Sugar Free/GF

I am sat here thinking about breakfast. I am thinking of making avocado boats or a smoothie bowl. Being indecisive is a real problem. Usually though, as soon as I get into the kitchen that indecisiveness goes out of the window. It is too cold to be faffing around. I think I will go for the boats. I am all about quick and easy food in this weather. Talking of quick food, I am making mixed beans today and they are so delicious. They literally are the easiest thing you could make on a busy day. It is a chuck and go job and they are so delicious. Oh and healthy. I am thinking of making bean burgers too (for the freezer). I don’t really have much in my freezer. Really I don’t. It is never stocked and I don’t really like freezing food. So weird. It isn’t even like its a major health decision. It just isn’t something I do. 

I am quite looking forward to Spring now. At least it is a little bit warmer. Yes I know, I should appreciate the weather whatever it is. Try saying that though when you are really far away from home and stuck in a freezing cold shower (I mean rain..not a bath). 

Anyhow, here is the recipe for the creamy cashew fig bars.

Vegan Creamy Cashew Fig Bars – Refined Sugar Free/GF


  • 65g walnuts
  • 35g almonds
  • 2 tbsp desiccated coconut
  • 2 tbsp flaxseeds
  • 75g dried figs
  • 1 tbsp cranberries
  • 85g medjool dates (pitted)
  • 1 tbsp water
  • ½ tsp cinnamon
  • 1/2 tsp ground ginger
  • Cashew Cream
  • 75g cashews (soaked in water overnight)
  • 115ml coconut milk
  • 50g desiccated coconut
  • 2 tbsp maple syrup
  • Fresh fig slices to decorate


  1. Add all ingredients for the base into a food processor and process until the mixture clumps together.
  2. Line a loaf tin with cling film.
  3. Press the mixture into the tin using your fingers until even.
  4. Pop into the freezer to set.
  5. Cream
  6. Add cashews to a food processor and process for a few minutes.
  7. Slowly add the coconut milk and maple syrup.
  8. Continue processing until the mixture becomes very smooth and creamy.
  9. Add the desiccated coconut and pulse to combine.
  10. Assmeble
  11. Take the base out of the freezer and top with the cream spreading evenly with a plastic spatula.
  12. Pop back into the freezer for 2 hours to set.
  13. Decorate with fresh fig slices and slice into bars.
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Adapted from this recipe from Secret Squirrel Food.

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