• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
One-Pan ‘Nduja Aubergine + Chickpeas
Maple Roasted Carrot Hummus
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Desserts

Fig ‘Cheescake’ Pops

by Roxy, So Vegan May 29, 2016November 29, 2021
May 29, 2016November 29, 2021

Makes 4 small pops.

Ingredients

1/4 cup almonds
2 dates
Pinch of salt
1 cup soaked cashews
4 tbsp lemon juice
1/4 cup coconut oil
1/4 cup agave syrup
1 tsp vanilla extract
2 figs

This recipe uses 4 small ice lolly moulds.

Fig ‘Cheescake’ PopsFig ‘Cheescake’ Pops
– Full recipe http://bit.ly/20Nok5H

Posted by So Vegan on Sunday, May 8, 2016

Method

1. Soak cashews in hot water for 1 hour.

2. Combine almonds, dates and salt in blender until finely ground, then set to one side.

3. For the cheescake mix, place cashews, lemon juice, coconut oil, agave syrup and vanilla extract in blender and blitz until smooth. Set to one side.

4. Cut figs in slices as wide as the mould.

5. Evenly distribute the base mix at the bottom of each mould, then pour one tablespoon of cheescake mix, followed by one slice of fig, and finally top with cheescake mix.

6. Gently tap the mould to remove any air bubbles. You can use one of the wooden sticks to gently move the cheescake mix and remove any difficult to reach air bubbles.

7. Freeze for 4-6 hours or overnight.

8. Remove from freezer and leave to soften for 10 minutes before removing from the moulds. If required, pour hot water over the moulds to help loosen the pops.

0 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Matcha + Raspberry Muffins
Next post
Gluten-Free Rainbow Cake #PRIDE

You may also like

Sugar Free Carrot Cake

May 26, 2023

Mini Pecan Pies

March 6, 2023

Miso Chocolate Chip Cookies

September 13, 2022

Rum + Raisin Banana Bread

August 24, 2022

Chocolate Hummus

May 23, 2022

Vegan Tiramisu

May 4, 2022

Maple + Pecan Baklava

April 12, 2022

Chai Cake With Buttercream Frosting

February 23, 2022

Orange + Chocolate Pudding

December 15, 2021

Chocolate Babka

November 14, 2021

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 2

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 3

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 4

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2023 SO VEGAN - Terms - Contact