Orange, Fig & Baobab Cheesecake – A Vibrant Vegan Raw Dessert

Base Preparation:

1. Drain the soaked cashews. If doubling the recipe, ensure you have enough liquid to process.
2. In a food processor, combine dates, shredded coconut, flaked almonds, and pinch of salt until finely ground.
3. Add the melted coconut oil and pulse briefly just until combined into a sandy mixture.
4. Press this base firmly onto the bottom of your prepared spring form pan. For optimal results, use a slight excess to ensure complete coverage.

Filling Preparation:

1. Drain and rinse the soaked cashews (unless they were pre-soaked as part of the ingredient prep).
2. Chop the banana into small pieces, then add to the food processor.
3. Rinse the processor bowl thoroughly before reprocessing all filling ingredients except the coconut oil.
4. Add the orange zest and baobab powder. Blend until completely smooth, scraping down the sides as needed for thorough incorporation.
5. Pour in the melted coconut oil (at room temperature) and continue blending briefly just to combine.
6. If the mixture seems too thick, add more almond milk one tablespoon at a time until it reaches your desired creamy consistency while still holding its shape.

Assembly & Setting:

1. Gently pour the prepared filling over the evenly set base in the pan.
2. Refrigerate uncovered for a minimum of 4 hours, and preferably 5-6 hours or overnight, to allow complete setting. Ensure it is fully firm before slicing.

Cooking Note:

This raw cheesecake requires patience in the refrigerator for proper setting due to its composition without heat processing. It keeps refrigerated for approximately 2-3 days when covered loosely with parchment paper or plastic wrap to prevent skin formation.