Honey Caramelised Fig Cheesecake
Prep Time10 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Servings: 12 people
Ingredients
Base
- 1/4 cup coconut oil
- 1 tbsp honey
- 1 tsp molasses optional
- 1 cup Dessicated coconut
- 1 pinch salt
- 1 tbsp cacao
Filling
- 2 cups raw cashews
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 lemon juiced and zested
- 1/4 cup coconut milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp nutritional yeast flakes
Topping
- 6-8 fresh figs
- 1 tbsp honey
- 2 tsp ghee or mild olive oil
Instructions
Base
- In a small pot over low heat, gently warm the coconut oil, honey and molasses until it has melted.
- In a mixing bowl, combine the warm liquid with the remaining ingredients and stir well to combine.
- Press into a lined flan tin.
- Bake in a preheated oven at 180oC for 10 minutes.
- Cool to room temperature.
Filling
- Soak the cashews overnight in cold water.
- Drain the cashews, rinse them well and drain again.
- Place the drained cashews and remaining filling ingredients into a blender or food processor and blitz until smooth. Stop it once or twice and scrape down the sides.
- When smooth, pour the filling into the flan tin over the cooled base.
- Refrigerate 2 hours until set.
Topping
- Slice the figs in half lengthways and set aside.
- Heat the honey and ghee over medium heat for 1-2 minutes, then add the figs.
- Cook the figs for about 30 seconds on each side until they just start to soften, but not long enough that they collapse.
- Arrange the figs over the tart filling.
- Drizzle the remaining honey mixture over the figs.
