We spent Easter Sunday making a (mostly) raw meal. Cashew cheesecake with figs & strawberries, cacao date balls rolled in noix de coco, baked eggs in avocados + salad, and cool almond milk, prune, bee pollen & sea salt mimosas.
We got the original "cheesecake" recipe from Oh, Ladycakes and tweaked it with our spontaneity.
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup raw almonds
20 dried mission figs
1 1/2 cups raw cashews, soaked overnight
8-10 dried calimyrna figs
6 tbsp raw nut milk (or water)
2 tbsp red beet juice, optional
1-2 tbsp lemon juice
1 vanilla bean, split and scraped
1/4 cup chopped raw nuts
4-6 fresh black figs