frankie fodder: raw vegan fig, blueberry and coconut cream 'cheesecake'

by katherine sabbath

You've probably figured out by now that we love a good feed, and a good-looking feed could very well send us into a cute-induced stupor. We figured a few of you may suffer the same foodie affliction as us, so here we present the first of many 'frankie fodder' blog posts. High school teacher-cum-baker lady Katherine Sabbath is a bit of a kitchen whiz, and she'll be chopping, whisking and dishing up something spesh every month from here on in.

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When one of my dear friends surprised me with a tray of plump, rich purple figs recently, fresh from her neighbour's backyard, I just knew I had to elevate these prized babies to an even higher level by creating a cake in their honour. With blueberries complementing their sweet flavour and bruise-coloured skin, and coconut cream to provide a decadent, mousse-like texture, I think I may have found the holy grail of raw 'cheesecakes'!

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INGREDIENTS:

Base
1 cup pistachio nuts
½ cup macadamia nuts
½ cup pitted dates (around 8-9)
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt

Filling
1 ½ cups cashews, soaked overnight in 1 ½ cups coconut cream
¼ cup coconut oil
½ cup vegan yoghurt (I used Co Yo coconut milk yoghurt)
¼ cup maple syrup
¼ cup chia seeds
1 tsp lime zest
1 tsp vanilla bean extract
2 ripe figs
1 cup frozen blueberries

To Decorate
2-3 ripe figs
¼ cup crushed pistachios
Handful of fresh or frozen blueberries
¼ cup coconut flakes

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INSTRUCTIONS:

1. First, line the bottom of a spring-form tin with baking paper. In a food processor, combine all the ingredients for the base and whiz until breadcrumb sized and the mixture begins sticking together. Press into bottom of tin and place in freezer.

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2. Next, place all the ingredients for the filling in the food processor and blend to a smooth texture. (I like to add the lime zest at the end for the sheer glory of that brilliant colour contrast!)

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3. Pour this mixture on top of the base and place back in freezer for at least three hours.

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4. Take out of freezer half an hour before serving. Slice up some figs and adorn on top, alongside coconut flakes, crushed pistachios and blueberries. Voila!

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