Ah the sweet, juicy figs wrapped in a lush, sweet balsamico sauce and layered over the creamiest vanilla infused raw vegan cheesecake. Another reason to love these early autumn days.
And if you are too late for the figs, any juicy fresh fruits would do, try some autumn peaches, berries, grapes, grilled plums, these are all delicious with this cheesecake. In fact, this cheesecake recipe is a fantastic base to play with flavours. And it’s made in only 15 minutes so you can always have it fresh and beautifully fragrant.
This one I made as tartalettes and the recipe quantity is for a standard size tart cake. So let’s go make it.
What will you need for 1 standard size tart cake
- 20 fresh medjool dates pitted
- 150g roasted almonds
- 1 tsp vanilla extract
- 220g cashews, presoaked overnight or for min 3H
- 1 lime
- 1 lemon
- 2 table spoons of agave syrup (or raw honey)
- 2 table spoons of firm coconut oil
- 10 fresh figs
- 1 table spoon of a thick balsamico vinegar
Lets make the tart:
Cover the inside of the cake tin with a plastic wrap so that you can easily remove the cake when done. Place the figs in a cold water, rinse and gently dry with a cloth.
To make the tart bottom blend well the dates, almonds and half a tbs of vanilla extract. Cover the tin bottom with the dough and put in a freezer to set until we prepare the next layer.
Now blend the cashews, coconut oil, fresh juice of one lime and lemon, the rest of vanilla extract and one spoon of agave syrup. Pour the mix over the bottom layer and put it back in a freezer or a fridge if you are serving it immediately.
Cut the figs, layer them on the top of the tart and sprinkle with a mix of balsamico and agave syrup or honey.