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Chocolate'n'Figs Raw Cheesecake - vegan, SF, GF

A simple and easy all vegan and raw chocolate and figs cheesecake. Sugar free and gluten free. Go check it out!

Course Dessert, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Marie Dorfschmidt - therawberry therawberry

Ingredients

  • 400 g raw cashews ⎪for the filling
  • 160 g maple syrup ⎪for the filling
  • 20 g lemon juice ⎪for the filling
  • 10 g shredded coconut ⎪for the filling
  • 6 tbsp melted coconut oil ⎪for the filling
  • 3 tbsp melted coconut butter ⎪for the filling
  • 3 heaped tbsp cacao powder ⎪for the filling
  • 1/2 tsp vanilla powder ⎪for the filling
  • 4 fresh figs + some more for decoration
  • 140 g almonds ⎪for the crust
  • 40 g pecan nuts ⎪for the crust
  • 35 g shredded coconut ⎪for the crust
  • 2 tbsp maple syrup ⎪for the crust

Instructions

  1. Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.

  2. Take your food processor, add the almonds and pecan nuts. Pulse them until you've almond flour. 

  3. Add the other ingredients for the crust and mix again.

  4. Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.

  5. Note: I've used my blender for the filling to get this super creamy texture.

  6. Wash and half four figs.

  7. Cover the cookie crust layer with the halved figs. Set aside.

  8. Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.

  9. Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen. 

  10. Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. :)