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.



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'!



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



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.



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!)



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



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!