Cheesecake with fig jam


For the base:
we beat at the blender 220gr of raw almonds until they are like thick sand, then we add 170gr of white raisins or 200gr of dates and we beat until the mixture is completely combined.

For the cream:

  • We beat in a powerful blender for 2 minutes:
  • 400gr cashews soaked for 3 hours
  • 200gr homemade almond or cashew milk without any sweetener
  • 50gr of extra virgin coconut oil
  • 150gr maple or agave syrup
  • 150gr fresh lemon juice
  • 6gr of sea salt without any additives

For the raw fig jam:

  • We beat 7 dried figs with ½ cup of water until they are mashed
  • Then we add 8 fresh figs
  • ½ cup of maple or agave syrup, or as much as you prefer (try not to make it too sweet)
  • Juice and zest of 1 lime.

We beat the fresh figs just as much as they need to be crushed but not mashed.
We tip the mixture for the base into the tin and press firmly down with our fingers to create an even layer of 1cm.

We add the cream on the base and freeze the dessert for 2-3 hours in the freezer, or for as long as needed.
After we freeze the dessert we can add any raw jam we enjoy, or instead of jam we can add any fruit we enjoy.
We use a 20-25cm cake tin.
If you prefer a thicker jam you can add 20gr of chia seeds, after 1 hour it will be ready.

Anna Hohlaki