But I don’t care. I have such nostalgia when it comes to
figs, reminds me of growing up and going to my grandparents’ house. They always
had figs, and grapes! I loved eating figs as a kid. So yes, I love baked goods
with figs in them.
I am a huge Vegan Cheesecake lover. However, I do have a
problem with the name “cheesecake”. It doesn’t taste like cheesecake at all. I
think we should change the name to Cashewcake, who’s with me? But SEO dictates
nobody will find me in search engines if I start calling my recipe that, so I’m
going to stick to calling it vegan cheesecake for now.
Ingredients
Pistachio Crust
- 1 cup shelled pistachios can be roasted or raw, but you will have to roast them (100 grams, 3.5 oz)
- 1/4 cup almond flour
- 1/4 cup desiccated shredded coconut
- 2 tablespoons flax seeds
- 1/2 cup chopped dried figs
- 3 tablespoons maple syrup
- 1 tablespoon coconut butter
- 1/2 teaspoon cinnamon powder
Fig Jam
- 1 cup black mission figs chopped
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/4 cup maple syrup
Vegan Pistachio Cheesecake
- 2 1/2 cups raw cashews
- 3/4 cup maple syrup
- 1/3 cup coconut oil melted
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup coconut cream cold
- 3 tablespoons cashew butter
- 2/3 cup crushed pistachios
Vegan Caramel Sauce
- 1/2 cup maple syrup
- 1/2 cup coconut butter
- 4 tablespoons cashew butter or any nut butter
- 1 teaspoon vanilla extract
Instructions
Pistachio Crust
- If necessary, roast your pistachios, if using raw. To do this, simply lay the pistachios on a baking sheet and roast in the pre-heated 350F oven for about 10 minutes, tossing the pan around in between, to roast evenly.
- Let pistachios cool down.
- Place pistachios in a small blender.
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full recipe : www.piesandtacos.com