Fig & Vanilla 'Cheese' Cake

So it's fig season and how good is fig season! Thanks to my mother-in-law and sister-in-law, I have had many figs to use. Mainly we just eat them fresh but I thought it would be nice to make something a little more indulgent with some leftover. And this was what we came up with. A quick and easy 'cheese' cake, without the cream cheese. It is not completely dairy free as we used greek yoghurt however you can easily swap that out with coconut cream (or coconut yoghurt). Although very nutrient dense, it is also very calorie dense and being full of good fats, you really don't need a lot of this to feel satisfied. We have sweetened with rice malt syrup, you are welcome to use maple syrup if you prefer though I would perhaps reduce the amount a little to avoid it being too sweet. 
How is it loaded? Basically chock full of nuts, this cake is full of healthy unsaturated fats, but probably best not to overindulge. Dates bring the base together as well as coconut oil known for its antioxidant properties features in the base and the top and of course figs which are naturally sweet but also contain potassium and dietary fibre.
Makes 6 muffin sized cakes
  • 1 cup of walnuts
  • 12 medjool dates pitted
  • 1 Tablespoon of coconut oil


  • 1.5 cups of raw cashews
  • 1/3 cup of greek yoghurt (or coconut yoghurt or cream if dairy free)
  • 1/2 cup of rice malt syrup
  • 1/3 cup of coconut oil
  • 1 tsp vanilla paste
  • 3 figs sliced for topping


  • Cover the cashews in boiling water and let them soak for an hour or so. If you are organised, you can just soak them overnight the night before making
  • Meanwhile, add all base ingredients to a food processor and process until well combined and holds together when you squeeze it in your hands.
  • Press base mixture into a silicone (or lined) muffin tray and pop in the freezer to set.
  • Wipe out the processor and add all filling ingredients (not the figs) processing for a couple of minutes until smooth and creamy. Dollop on top of base, top with sliced figs and pop in the freezer to set. We like to pull it out of the freezer 5 minutes or so before eating. Enjoy!

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