Fig + Lavender Honey Cheesecake

This delicious no-bake raw cheesecake with none of the usual dairy or refined sugar is not what you'd expect. Raw food is beneficial to your digestive health. Since the food hasn't been heated over 48 C it keeps most of its nutrients and enzymes intact. I have made it with figs but you can substitute for strawberries or blueberries if you prefer.


Serves 8 slices
For the crust
  • 1 cup almonds
  • 1 cup Medjool dates
  • ½ tsp sea salt
For the filling
  • 3 cups raw cashews, soaked for 4-6 hours
  • 2/3 cup coconut oil melted
  • 2 cups lavender honey (or any honey you like)
  • juice of 2 lemons
  • 3 vanilla pods or 1 1/2 tsp vanilla bean paste
  • 4 figs, cut into slices

First, soak the cashews in a bowl of water for 5 hours.

To make the base layer, blend the almonds until nicely crushed then add the dates and blend again until the mixture looks like a dough. Press the dough evenly into the base of a 23 cm round cake tin (with removable bottom) and put in the fridge to firm up.

Then melt the coconut oil and honey in a saucepan on low heat until it mixes. Blend all the ingredients for the filling together except the figs.

Pour two thirds of the mixture onto the crust and smooth out with a spatula. Place in the freezer to set for 10-15 minutes then add the sliced figs and pour over the remaining filling. You can add some water to the filling mixture if you want it to be smoother (especially on the top so it looks good).

Place the cheesecake back in the freezer 2-3 hours and remove 30 minutes before serving. Any leftovers can be put back in the freezer. Enjoy!

Gluten Free, Vegetarian, Dairy Free, Refined Sugar Free,