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Chocolate Figs Cheesecake

Name: Chocolate Figs Cheesecake
Ingredients: filling:; 400 g raw cashews; 160 g maple syrup; 20 g lemon juice; 10 g shredded coconut; 6 tbsp melted coconut oil; 3 tbsp melted coconut butter; 3 heaped tbsp cacao powder; 1/2 tsp vanilla powder; 4 fresh figs + some more for decoration; crust:; 140 g almonds; 40 g pecan nuts; 35 g shredded coconut; 2 tbsp maple syrup

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vegangotgame

1096 recipes

Ingredients

filling:
400 g raw cashews
160 g maple syrup
20 g lemon juice
10 g shredded coconut
6 tbsp melted coconut oil
3 tbsp melted coconut butter
3 heaped tbsp cacao powder
1/2 tsp vanilla powder
4 fresh figs + some more for decoration
crust:
140 g almonds
40 g pecan nuts
35 g shredded coconut
2 tbsp maple syrup

Preparation

Note: you can soak the cashews up to 24h prior to using them
Simply take a big bowl, fill with he nuts and filtered water
Have in mind that the nuts will soak up water so leave room for that
Take your food processor, add the almonds and pecan nuts
Pulse them until you've almond flour
Add the other ingredients for the crust and mix again
Take a 8 inch cake pan and line with parchment paper
Press the cookie crust evenly into the pan and set aside
Wash and half four figs
Cover the cookie crust layer with the halved figs
Set aside
Drain and wash the cashews
Add to your blender along with the other ingredients to the filling
Blend well
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours
Preferably over night
Remove from the freezer one hour prior to eating
This cake holds up to 6 months once its frozen
Enjoy!