SALTED HONEY AND FIG CHEESECAKE

SALTED HONEY AND FIG CHEESECAKE

Ingredients:

Crust:

2 1/4 cups of almond flour

2 cups dates, seeds removed

1/4 cup pecans

1/4 cup walnuts

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Cake:

3 cups cashews, soaked

1/4 cup fresh squeezed lemon juice

1 1/4 cup almond milk

1/4 cup maple syrup

1/8 teaspoon vanilla extract

Topping:

2 tablespoons raw honey

hot water

Maldon sea salt to taste

a basket of ripe, sweet figs

Method:

– Soak cashews for at least 4 hours, overnight if you can

– Combine all of the crust ingredients in a food processor fitted with an S blade and pulse until combined.  You may need to hand stir in order to help the food processor along with this at points.  I prefer my crust  some of the nuts not completely broken down, I like the texture they add. But pulse until you’re pleased with the consistency.

– Press crust “dough” into a 9″ springform pan, using wet fingers to form it into a solid crust.  Place in the freezer until ready to assemble.

–  Drain the cashews and discard soaking water. In a Vitamix or other high powered blender, combine the cake ingredients and blend until smooth.  You will need to use the tamper tool (I call it the mixing stick), to help the blender along.

– Scoop cake topping into spring form pan and spread evenly.  Cover with plastic wrap and freeze for at least 2 hours.

– To serve, remove from freezer, remove from pan and let sit for 15 minutes.  Combine raw honey with warm water until it softens and becomes easily drizzled.

– Clean figs, place three in the center of the cake and slice remaining figs into quarters (or arrange them however you’d like!)

– Drizzle cake and figs with honey (more or less to your preference) and sprinkle generously with Maldon salt (the salt is a critical part, so feel add just a little and serve with a separate side of salt to sprinkle on to individual taste!)

– Enjoy!