Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!

• 1 cup whole raw almonds
• 1 cup soft medjool dates
• 1 tablespoon golden milled flax meal
• 1 tablespoon water

• 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
• 3 tablespoons lemon juice
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

• 2-3 whole fresh figs
• honey for drizzling on top
• sea salt flakes for sprinkling on top

• 1 cup whole raw almonds
• 1 cup soft medjool dates
• 1 tablespoon golden milled flax meal
• 1 tablespoon water

• 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
• 3 tablespoons lemon juice
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract

• 2-3 whole fresh figs
• honey for drizzling on top
• sea salt flakes for sprinkling on top

1. Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.

1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
2. Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.