DAIRY FREE RAW FIG CHEESECAKE
1 ½ cup of almond flour or (ground almonds)
1 cup of raw hazelnuts
1 pinch of salt
4 tablespoons of coconut oil
2 cups pre soaked raw cashew nuts
(soaked for 2 - 3 hours)
¾ cup of almond milk
¼ of cup coconut oil
3 tablespoons of agave syrup or honey (non vegan version)
1 scraped real vanilla pod
2 tablespoons of lemon juice
1 teaspoon of lemon zest
Pinch of pink salt
Fresh figs for topping
1 In a blender mix the hazelnuts and almond flour together until you get a crumb like consistency. Then add coconut oil and a pinch of salt. Give it another whizz and make sure it all combines well together. You should have a wet slightly sticky consistency. Just like a traditional biscuit base.
2 Line a 20 inch cake tin with plastic film. Use one of those cake tins where the sides come off so that you can gently take the cake out when it has set.
3 Press the nut mixture into the cake tin and gently press down so that you have a lovely even base. Make sure you have slightly elevated sides to hold the filling.
4 Store in the fridge and let it set while you make the cheesecake layer.
5 Add all your cheesecake layer ingredients to a blender and mix until you get a lovely smooth consistency.
6 You might have to stop and push the the mix down from the sides and add more almond milk to get the mixture going.
7 But be careful not to add too much liquid as the mixture can get too runny.
8 Add your silky smooth filling into your healthy nut base. Make sure that you don't over fill.
9 Let the base set in the fridge for about 2-3 hours.
10 When the cake has set gently open the cake tin up and carefully peel off the plastic film. Place on a cake platter or plate.
11 Finally top off with seasonal sweet figs and enjoy!
This is a super easy recipe but looks so good it will impress anyone. A real show stopper when it comes to taste and looks!