Raw Wild Orange, Cacao & Fig Cheesecake

I have had a love affair with figs ever since I lived in Melbourne. It was our first rental after moving there from Brisbane. We lived in a tiny run down house and in the courtyard out the back there was a huge tree. I came to learn that it was a fig tree and it was in abundance!

There is quite a lot of ingredients for this recipe but let me promise you that it is sooo worth the effort! A bonus is that it is Raw so no baking required! Wohoo!

INGREDIENTS:

• dōTERRA Wild Orange essential oil

• dōTERRA Cinnamon essential oil

• 1.5 cups Raw cashews (soaked for minimum 3 hours)

• 1 cup or 125g Raw, Whole Hazelnuts

• 1 cup Almond Meal

• 10 Fresh Figs

• 10 Dried Figs

• cup Pitted Dates

• 1 cup Desiccated Coconut (split between in 1/2 cups)

• 2 Tbsp. Agave Nectar

• 400ml Coconut Milk (1 tin)

• 2 Tbsp. Raw Cacao Powder

• 2 Tbsp. Nature’s way – Super Acai + Berries (Used for colour, may substitute / omit)

• Coconut Oil – To line Cake Tin

• Round regular sized cake tin

• Food processor

HOW:

1. Soak raw cashew nuts in water (cover) overnight or for a minimum of 3 hours.

2. Grease and line your cake tin with baking paper.

CRUST (Add the following ingredients into the food processor):

• 1 Tbsp. Raw Cacao Powder

• ½ cup pitted Dates

• 10 Dried Figs

• 1 Cup or 125g Raw, whole Hazelnuts

• 2 Tbsp. Desiccated Coconut

• 2 Tbsp. Agave Nectar

• 1 Tbsp. Water

HOW:

1. Blend for 30 seconds to 1 minute, until the hazelnuts are broken into little pieces.

2. Now press the mixture into the bottom of the pan, into an even layer.

3. Place cake tin into freezer while you complete the cake mixture.

4. Blend 5 figs in the food processor until it has the consistency of jam (3 – 4 minutes). Put aside to be used in the cake mixture.

5. Thinly slice 4 – 5 figs in a circular shape, beginning from the tip. Place them around the edge of your cake tin immediately before placing the cake mixture in.

HOW (CAKE MIXTURE):

1. Add the pre-soaked raw cashews into the blender and process for 2 – 3 minutes, until creamed.

2. Now, while the processor is still running, slowly add (alternating) the 1 1/2 coconut milk and the almond meal. Process until you have a creamy texture. Scrape down the sides occasionally.

3. Now add the ½ cup desiccated coconut and pulse until combine.

4. Follow with the blended figs and 5-10 drops of wild orange essential oil and cinnamon essential oil.

5. Place the sliced figs into the cake tin, lining the edges.

6. Place half of the cake mixture into the tin and spread evenly.

7. Add the acai berry powder (if desired) to the remainder of the mixture, mix through and then add the remainder of the cake mix to the cake tin, spreading evenly.

8. With the remainder of the coconut milk add 1 Tbsp. of raw cacao powder and 2 Tbsp. of agave nectar. Mix thoroughly and then pour evenly over the top of the cake.

9. Sprinkle desiccated coconut over the cake now and again before serving.

10. Put cake into freezer for 4 – 5 hours (until set), let thaw for 15 minutes before serving. Use within 3 months

I would love to know if you fall in love with this recipe as much as I have! Let me know by leaving me a comment below or go one better, take a photo of your creation and tag me over in social media @actingpure.

Happy Vegan Journey

Julie xxx

#veganrecipes #actingpure #organic #healthyfood