Gluten-Free Vegan Fig White Chocolate Cheesecake!
We've got a box of beautiful figs, so made this cake;)
Please read the description before asking questions:)
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Recipes
INGREDIENTS (8”/20cm diameter springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
FIG JAM
• 3 Large figs (we used organic ones)
• 2-3 Tbsp maple syrup
• 2 tsp fresh lemon juice
CRUST
• 1 cup raw almonds*
• 4 Tbsp sunflower seeds*
• Pinch sea salt
• 6-7 Medjool dates, pitted
• 1 Tbsp melted coconut oil (sub more dates)
*sub your preferred seeds/nuts
CHEESECAKE
• 1 ½ cups raw cashews, soaked overnight
• 1 ½ cups scoopable coconut cream (sub full-fat coconut milk)
• 3 Tbsp cashew butter (optional)
• 4 Tbsp maple syrup (adjust to taste)
• 3 Tbsp melted cacao butter (sub melted coconut oil)
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp sea salt
Instructions
1. Fig jam: Cut figs into small pieces and add to a small saucepan with maple syrup, and place over low heat. Cook until jammy consistency. Let it cool.
2. Crust: Add all ingredients except for the coconut oil and dates into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil and dates then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil or dates.
4. Press the mixture into your pan.
5. Place the figs.
6. Cheesecake: Add all ingredients for the cheesecake to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the crust and spread into an even layer. Add fig jam too.
7. Freeze overnight.
8. Store leftovers in the freezer for up to 1 month.
#vegan #glutenfree #plantbased