fruit-loop-vegan:

RAW FIG CHEESECAKE

by ohladycakes

1 1/2 cups raw cashews
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup raw almonds
20 dried mission figs
8-10 dried calimyrna figs6 tbsp raw nut milk (or water)
2 tbsp red beet juice
1-2 tbsp lemon juice
1 vanilla bean, split and scraped
1/4 cup chopped raw nuts
4-6 fresh black figs

Place the cashews in a bowl and cover with water; let soak overnight, or for at least 4 hours (the longer you soak them, the better - especially if you don’t have a high powered blender). 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 dried mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.

Once the cashews have soaked, discard the soaking water and add the cashews to the container of a high speed blender, such as a Vitamix. Add the dried 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 minute or so. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.

When ready to serve, allow the tart to thaw for 15 minutes, then top with chopped nuts and fresh figs.

Yield: 12-16 servings