(Oh and I know I've been inconsistent with the measurements in this recipe, grams here and cups there. If you don't have access to a kitchen scale, just play it by ear, taste as you go, and I'm sure you'll do just fine!)
About 15-18 medium sized dates (175g)
1 heaped cup raw cashews, soaked overnight (150 g unsoaked)
1 can full fat coconut milk, chilled overnight in the fridge
1 tbsp coconut oil
3 tbsp cacao or cocoa powder
A pinch of salt (to enhance the chocolate flavour)
150 g dried figs
1/4 cup oats
1/4 cup dried mulberries
2 tbsp coconut oil, melted
2 tbsp cacao or cocoa powder
1 tbsp liquid sweetener of your choice
1. Place the figs and oats in a food processor and blend on high until you have a sticky ball of fig-oat deliciousness.
2. Divide the dough in two parts and press each part out into a non-stick springform pan, about 10 cm/4 inches across. You could also use a bigger cake tin, about 15 cm/6 inches in diameter.
3. Open the can of coconut milk and spoon out the hard, creamy layer that has formed on top, into your food processor/high speed blender along with the rest of the filling ingredients. Save the leftover "water" for smoothies and such, it's packed full of wonderful coconut flavour.
4. Blend on high until silky smooth. Be patient- it takes time. But the more you blend the better your filling will be. Stop now and then to scrape down from the sides if necessary.
5. Once the filling is done, pour it into the springform pan(s) and leave for at least 7 hours to set in the freezer.
6. When the cheesecakes have set, mix the ingredients for the chocolate topping in a small bowl until they're well incorporated. Let the "sauce" cool down a bit before you pour it on top of the cheesecakes, that way you'll prevent a runny, chocolate-y mess from happening.
Let each slice thaw for a few minutes before serving!
Enjoy and have a wonderful day!