This recipe is dedicated to my lovable and ferociously charming nephew, Logan. I made this for his 5th birthday. He’s a big fan of all things sweet, zebra, and the color red. With this in mind, I designed this cake accordingly.
Since my good friends at Melissa’s Produce sent me dried figs and the sweetest Harry’s Berries strawberries, I wanted to put them to good use in this recipe. I threw some figs into the crust mixture and I’m so glad I did because the combination of cheesecake and this crust was more enjoyable than my typical vegan cheesecake date-nut crust. I grew up loving Fig Newtons, so the texture of the figs in this crust is quite nostalgic for me. I also added strawberries to the cheesecake, which not only produced a gorgeous color and design when sliced into, it also compliments the dried fig. Dried figs and strawberries together make a lovely flavor combination.
To give Logan some zebra stripes on his cake, I drizzled on some chocolate magic shell, and then decorated it with freeze-dried berries and a dried fig slice. Not only is this cake pretty, it’s incredibly delicious!
I hope you and your loved ones enjoy this recipe as much as we did!
Strawberries and Cream with Figs Cheesecake
Time: 1 day
Diet: V, GF, GFV, DF, SF, R
1/4 cup raw almonds
¼ cup raw pecans
1/4 cup soft Medjool dates
¼ cup dried figs
¼ tsp sea salt
1 ½ cup raw cashews, soaked for at least 3 hours, overnight is best
2 lemons, juiced
2 tsp vanilla extract
1/3 cup raw coconut oil, melted
1/3 cup raw coconut nectar (or maple syrup)
1 cup strawberries
Chocolate Magic Shell, optional:
6 Tbsp coconut oil, melted
6 Tbsp cacao powder
1 Tbsp coconut nectar (or maple syrup)
1 tsp vanilla extract
4-5 drops stevia
Fresh or dried figs
1. Place nuts, dates, and figs in a food processor with sea salt and pulse to chop to your desired fineness. I prefer a finer crust over a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If not, try to mix it with your hands until the mixture comes together. Scoop out crust mixture into a 6”x6” square pan, lined with parchment paper. Or you can use a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6-inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets. Press firmly, making sure that the edges are well-packed and that the base is relatively even throughout.
2. If the coconut oil is solid, place the oil in a small saucepan on low heat until it becomes liquid.
3. In the blender, place all of the filling ingredients except for the berries, and blend on high until very smooth. This may take a couple minutes.
4. Pour about 2/3 of the mixture into the crust and smooth with a spatula. Add the berries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling and smooth with a spatula. Place in the freezer until solid, about 3 hours.
5. To serve:
a) The cake- Remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.
b) The tartlets- Remove the tartlets from the freezer 30 minutes before serving and remove plastic. Place them on a plate and serve when defrosted topped with fruit.
6. Prepare the magic shell in a small bowl. Combine all of the ingredients, whisking them together with a fork. Sweeten to taste. Either use a spoon or a piping bag, or a plastic sandwich bag to add the magic shell to. If using a piping or sandwich bag, with scissors cut a small piece off the tip of the bag and then drizzle over the cake as you wish. Since the cake is cold, the chocolate will solidy quickly. Decorate thereafter with whatever toppings you chose to use. and keep refrigerated until ready to serve. Store in the freezer if you don’t plan to eat it all in one night.
(Note: Crust will appear thinner when you make it. I took these photos after I decided to make a thinner crust. It’s better with a thinner crust!)Share on Facebook