Raw Fig Cheesecake

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Can serve up to 12 people.

If you like figs, we can be friends.

If you like dates, we can be good friends.

And if you like both, we can be best friends.

We can go out for a tea and cheesecakes. This cheesecake. Ideally.

The sweet date and raisin almond crust complements the tart lemon-y figg-y cheesecake in such an elegant manner, you might want to take your fancy little forks out to enjoy this one. Wear a monocle, too.

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Garnish with fig slices.

One important thing: I am not here to cause debates on whether figs are or are not vegan. Some vegans still eat honey, some vegan eat figs.

If you feel like impressing your mother-in-law (or the president), this is the cheesecake you’re looking for. And here’s how to make it:

Serves: 12

Ingredients for the crust:

  • 1 c almonds
  • 1/2 c raisins
  • 1/2 c dates, pitted

If you have anything against any of these ingredients, they can be replaced. Hooray for flexibility. Choose a different type of nuts or dried fruits. Feel free to experiment, as always.

Ingredients for the cheesecake:

  • 2 c cashews, soaked overnight
  • 1 c figs
  • 1 lemon, juiced
  • 1/2 c water
  • 1/4 c date syrup (or maple syrup or honey, if not vegan, or can be skipped entirely)
  • pinch of salt
  • 1/3 c coconut oil
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Can be left ungarnished for a rustic look.

Preparation:

  1. For the crust, simply blend your pitted dates, raisins and almonds in a food processor or a blender until sticky and press into a pan. I used a springform pan lined with baking paper. I lined the sides with baking paper as well, just to make my life easier.
  2. For the cheesecake cream, blend the soaked cashews, figs, lemon juice, date paste, pinch of salt and water. Add the water gradually.
  3. Once somewhat blended, slowly add the coconut oil and make sure everything is nice and creamy.
  4. Pour onto the crust and spread evenly. Store in the refrigerator for 4 hours, but, ideally, overnight, as this lets the flavors interact and develop, so you have an explosion of flavors in your mouth the following day.
  5. Leave out in room temperature for around 5 minutes before cutting up and serving.
  6. Feel free to garnish with sliced figs or get even more fancy.

Enjoy and go eat a plant!

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