This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
For 8 Serving(s)
- 1 1/2 c cashews
- 1 c water
- 1 t vanilla extract
- 1/4 t salt
- 1/3 c agave
- 1 T coconut oil
- 1/3 c shredded coconut
- 10 figs
Fresh Figs with Cashew Cream Directions
- Place the cashews in a large bowl and cover with water. Allow to soak for at least 6 hours, or overnight. When ready to prepare, drain the cashews. Place them in a blender pitcher with a cup of fresh water, the vanilla extract, salt, agave, and coconut oil. Blend at high speed until completely smooth, about 2 minutes. Taste and adjust the sweetness if necessary. Set aside.
- Toast the coconut flakes in a dry pan over medium-high heat until lightly golden, about 4 minutes. Remove from pan and set aside.
- Spread the cashew cream on a serving platter and arrange the sliced figs in the cream. Sprinkle the toasted coconut flakes over the figs. Serve immediately at room temperature, or refrigerate and serve cold.