NUTTY RAW VEGAN FIG CHEESECAKE

INGREDIENTS

Crust:

• 1 cup Nature’s Delight Almonds

• ½ cup Nature’s Delight Pistachios

• 1 cup Nature’s Lane Organic Shredded Coconut

• 1 cup soft pitted dates soaked for 10 minutes. (we’re loving Martha’s Gardens medjool dates)

• 6 soft dried figs, chopped

Filling:

• 1 cup Nature’s Delight Macadamia nuts

• 1 cup Nature’s Delight cashews

• ½ cup coconut cream

• 2 tbsp lemon juice

• 1tbsp + 1 tsp rosewater

• 1 tsp vanilla bean paste

• 1 tbsp Nature’s Delight maple syrup (or more to taste)

• 1 tbsp edible dried rose petals + extra to serve (optional)

• 1 tbsp Nature’s Delight pistachios, chopped to serve

METHOD

1. Soak the macadamias and cashews in filtered water for 2-4 hours.

2. Meanwhile, add the almonds, pistachios and shredded coconut to a food processor. Process to a fine crumb, then add in the drained dates and chopped dried figs. Process on high until mixture begins to form into a ball. If the mixture feels too wet, add in some more shredded coconut. If the mixture is too dry, add extra dates.

3. Press the mixture into a 15cm springform tin or tart tin, or some mini silicone cheesecake moulds. Place in the freezer for 20 minutes to harden up.

4. To a food processor or high-powered blender, add the soaked and drained macadamia nuts, cashews, coconut cream, lemon juice, rosewater and maple syrup. Blend on high until smooth and creamy (scraping down the sides of the bowl). On medium blend, pour in the melted coconut oil and rose petals. Blend again on high for 30 seconds.

5. Pour into cheesecake moulds or cake tin on top of the chilled base. Place back in the freezer to harden for 1-2 hours.