Figs are divine on their own, but next level in a raw dessert such as this creamy raw fig tart!
- 1 1⁄2 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)
- 3⁄4 cup of almond milk
- 1⁄4 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
- 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.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.
- 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.
- Store in the fridge and let it set while you make the cheesecake layer.
- Add all your cheesecake layer ingredients to a blender and mix until you get a lovely smooth consistency.
- You might have to stop and push the mix down from the sides and add more almond milk to get the mixture going.
- But be careful not to add too much liquid as the mixture can get too runny.
- Add your silky smooth filling into your healthy nut base. Make sure that you don't over fill.
- Let the base set in the fridge for about 2-3 hours.
- When the cake has set gently open the cake tin up and carefully peels off the plastic film. Place on a cake platter or plate.
- Finally, top off with seasonal sweet figs and enjoy!