Fig and Goji Berry Vegan Cheesecake

This recipe literally just sprung from my love of figs. As its fig season I figured I'd create something a little different (despite the fact this recipe actually uses dried figs but shhhh!)

Ingredients: (makes about 6 squares)  Base: 100g raw pecans 80g dried and partially rehydrated figs (you can always just soak dried figs in water for 4 hours if you can't buy them).  1 tsp vanilla extract (no added sugar) Coconut oil for greasing dish  Cheesecake layer: 100g raw cashews (soaked in water for 6 hours) Juice of 1 orange 1 tsp vanilla extract (no added sugar) 3 tsp goji berry powder Maple syrup to taste (optional)  Pecans for decorating.  Method: 1. Blitz the pecans in a food processor to break them down.  2. Chop the  hard stalk off the figs and add them to the food processor with the pecans and the vanilla. Blitz until a dough texture is formed.  3. Grease a brownie tin with a small amount of coconut oil to prevent sticking. Press the mix into the base of the tin ensuring that the base is even. You want it to be about 1/2 cm thick. Place the tin into the freezer whilst you make the filling. 4. Blitz the cashews in the food processor, once broken down add the orange juiceand vanilla extract and continue to blend until smooth. Then add the goji berry powder and the maple syrup if using.  5. Once fully combined, add the filling to the base and smooth it out. Strategically place the pecans on top of the filling and return to the freezer for 4 hours before slicing and serving.  6. Enjoy!   

Ingredients: (makes about 6 squares)

Base:
100g raw pecans
80g dried and partially rehydrated figs (you can always just soak dried figs in water for 4 hours if you can't buy them). 
1 tsp vanilla extract (no added sugar)
Coconut oil for greasing dish

Cheesecake layer:
100g raw cashews (soaked in water for 6 hours)
Juice of 1 orange
1 tsp vanilla extract (no added sugar)
3 tsp goji berry powder
Maple syrup to taste (optional)

Pecans for decorating.

Method:
1. Blitz the pecans in a food processor to break them down. 
2. Chop the  hard stalk off the figs and add them to the food processor with the pecans and the vanilla. Blitz until a dough texture is formed. 
3. Grease a brownie tin with a small amount of coconut oil to prevent sticking. Press the mix into the base of the tin ensuring that the base is even. You want it to be about 1/2 cm thick. Place the tin into the freezer whilst you make the filling.
4. Blitz the cashews in the food processor, once broken down add the orange juiceand vanilla extract and continue to blend until smooth. Then add the goji berry powder and the maple syrup if using. 
5. Once fully combined, add the filling to the base and smooth it out. Strategically place the pecans on top of the filling and return to the freezer for 4 hours before slicing and serving. 
6. Enjoy!