These fig cream bars with a hazelnut date crust are a perfect cool-down treat for when it’s still hot out but you’re already in fall mode!
Course Dessert
Cuisine American
Keyword Coconut, Dates, Figs, Hazelnuts
Prep Time 15 minutesminutes
freezing time 2 hourshours
Servings 9
Author Leona G.
Equipment
7-9 cup food processor
Blender
8x8 cake pan
Parchment Paper
Mixing Bowls
Ingredients
Date Hazelnut Crust
16ozdatespreferably with pits
1cupunsalted hazelnuts
1-2tspmaple syrup
1tspsalt
Cream Filling
313oz cansrefrigerated unsweetened coconut milkreserve ½ cup of liquid
¼cuppowdered sugar
1tspvanilla
½tspsalt
Topping
fresh figssliced
flake saltoptional
maple syrup for drizzling optional
Instructions
To make the crust
In a food processor, add your pitted dates. Pulse until a ball forms together. Transfer them to a bowl, then add the hazelnuts and pulse until they’re fine.
Add the dates back in and a pinch of salt. Pulse until everything is incorporated. If the mixture is too dry, add a tsp or 2 of maple syrup until it all comes together.
Transfer the mixture onto a 8x8 cake pan double lined with parchment paper. Using your hands, spread the date crust into an even layer. Cover with plastic and set aside.
To make the cream
In a blender, add the solid coconut cream from 3 refrigerated cans of unsweetened coconut milk (see notes), powdered sugar and vanilla extract. Add in 3 tbsp of the reserved liquid coconut milk blend until creamy. If it's too thick, add a tbsp of liquid at a time.
Pour the coconut cream over the date crust and freeze for 2 hours until solid. You can also make this the night before and leave overnight in the fridge to set.
To assemble
Once the cream layer has set, top with sliced fresh figs, a drizzle of maple syrup and flake salt on top. Cut into 9 squares. Serve immediately or refrigerate until ready to serve. Enjoy!
Notes
When I make this dessert, I pop my cans of coconut milk in the fridge at least 4 hours before using, or the night before. The fat separates from the liquid and solidifies at the top. That's the part that you want to use.
Once the cream layer has set, these can be stored in the fridge after.
This is a great desert to make the day before and just top it with the fresh figs when ready to serve.
You can use any fruit you prefer. Berries, orange slices and and mango are all delicious.
Be sure to line with parchment paper. It will be a lot easier to remove as a whole can cut into bars.