- 1
Ingredients
- crust:
- ingredients
- 1 1/2 1 1/2 1/2 c pitted dates, roughly chopped
- 2/3 2/3 2/3 c whole raw almonds
- 1 1 1 tb virgin coconut oil
- filling:
- 3 3 3 c raw cashews, soaked overnight in cold water and drained
- 3/4 3/4 3/4 c virgin coconut oil, melted if solid
- 1/2 1/2 1/2 c lemon juice
- 1/2 1/2 1/2 c maple syrup
- 1 1 1 tsp vanilla
- 1/4 1/4 1/4 tsp fine sea salt
- 20 from 20 cardamom pods (3/4 tsp ground)
- 6 6 6 whole cloves (1/2 tsp ground)
- 1/2 1/2 1/2 tsp fennel seeds (1/2 tsp ground)
- 1/2 1/2 1/4 tsp black peppercorns (just over 1/4 tsp ground)
- 2 2 2 tsp ground ginger
- 1 1 1 tsp ground cinnamon
- earl grey fig sauce:
- 3/4 3/4 3/4 c boiling water
- 2 2 2 earl grey tea bags
- 1/2 1/2 1/2 c firmly packed sliced dried figs
- 1/2 of 1/2 lemon
- 1 1 1 tb maple syrup
- to figs, to serve, optional
- clues
- eason.
Preparation
Step 1
to make the crust, line the base and side of a 10” loose-bottomed cake pan with parchment paper. place dates, almonds, and coconut oil in a food processor and blend on high until finely ground. press mixture into the base of the tin, using the back of a spoon to pack down firmly.
to make the filling, place the drained cashews, coconut oil, lemon juice, maple syrup, vanilla, and salt in a blender and set aside for a minute. finely grind the whole spices with a mortar and pestle or spice grinder. add to the blender along with the ground ginger and cinnamon. blend on high until smooth. you may need to help things along a little by stopping occasionally and giving things a stir. pour over the crust and smooth the surface. place in the freezer for 2-3 hours or until set (you can also chill overnight in the fridge if preferred). cheesecake slices will store in a covered container in the freezer for up to 1 month. remove from the freezer 20-30 minutes before serving to allow to soften.
to make early grey fig sauce, combine the boiling water, tea, and figs in a small glass bowl of jug, pressing the figs down to fully submerge, and leave until cool. remove and discard tea bags, squeezing them to extract as much flavor as you can. transfer to a blender, add lemon juice and maple syrup, and blend on high until smooth. serve cheesecake with earl grey fig sauce and fresh figs, if in season.