Serves 12 - 16
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Crust 1/2 cup raw walnuts 1/2 cup raw pecans 1/2 cup raw almonds 20 dried mission figs
Filling 1 1/2 cups raw cashews, soaked overnight 8-10 dried calimyrna figs 6 tbsp raw nut milk (or water) 2 tbsp red beet juice, optional 1-2 tbsp lemon juice 1 vanilla bean, split and scraped
Toppings 1/4 cup chopped raw nuts 4-6 fresh black figs
Line the bottom of a round 6″ spring form pan with parchment paper; set aside. In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal. Add the mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.
Drain the soaking water from the cashews and transfer them to the container of a high speed blender, such as a Vitamix. Add the calimyrna figs, nut milk, beet juice, lemon juice and vanilla bean; blend until smooth, about 1-2 minutes. If you have a Vitamix, you’ll want to use the tamper. If you don’t have a Vitamix, you’ll likely have to give the mixture a good stir every 30 seconds or so. Once blended, pour the cashew mixture over the crust and freeze for at least 4 hours, or until solid.
When ready to serve, allow the cheesecake to thaw for 15 minutes, then top with chopped nuts and fresh figs.
Yield: 12-16 servings
Notes: This can be made in a larger spring form pan (or tart pan), if needed. You don’t have to add the beet juice; I only did because I wanted the cheesecake to be a pretty shade of pink. Blueberry juice would also be nice. If you don’t want to add any juice, add additional nut milk. Or lemon juice. If you can’t find dried figs for the crust, you can substitute 12-14 medjool dates. Same goes for the filling, but use 6-8 medjool dates. If you’re not using a high powered blender, it would probably be best to soak the calimyrna figs for upwards of 30 minutes. You may also need to add more liquid to the cashew mixture to get it to blend properly.