Raw White Chocolate Fig & Cardamom Cheesecake
A sweet and salty walnut crust is the key to this Raw White Chocolate Cardamom & Fig Cheesecake. Topped with stunning fresh figs, walnuts and coconut flakes, it is the perfect decadent dessert.
- Total Time: 30 minutes
- Yield: Makes one 10-inch cheesecake 1x
Ingredients
Chocolate Walnut Crust
- 1/2 cups walnuts
- 1/2 cups almonds
- 3/4 cup coconut flakes
- 1/3 cup date paste (about 3.5 oz)
- 1/3 cup cocao nibs
- 2–3 tablespoons fig puree*
- 3 tablespoons cacao powder
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
White Chocolate Filling
- 3 cups soaked cashews (measured after soaking)
- 2 cups cashew milk
- 3/4 cup agave
- 2 tablespoons pure vanilla extract
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 3 tablespoons lecithin
- 2/3 cup cacao butter (measure in melted state)
Fig & Cardamom Swirl
- 1/3 of White Chocolate Filling
- 1/2 cup fig puree
- 1.5 teaspoons cardamom
- 1/2 vanilla bean seed (optional)
Toppings
- Fresh figs
- walnuts (raw or candied – see notes)*
- coconut flakes (raw or toasted)
Instructions
Crust
- Pulse the dates in the food processor until they become a thick paste. Make sure they are soft to begin with, if they are old and dry make sure to soak in warm water for a few minutes before processing to make the paste.
- Remove half of the date paste from the food processor and set aside.
- Wash and cut off the tops of the figs (stems) and puree in the blender for a minute or two.
- Add the rest of the crust ingredients to the food processor. Pulse, until incorporated. Add the remaining date paste and continue to pulse. The final mixture should be a crust that can hold together with gentle pressure yet not too sticky.
- Assemble the cheesecake pan with the bottom up (opposite the way it would normally be used with lip facing down). Grease the entire inside of the pan with coconut oil.
- Distribute the crust evenly across the bottom of the pan and press it down into the pan to make a compact crust.
White Chocolate Filling
- Add all of the ingredients to the blender, except the cacao butter and lecithin.
- Blend for 3-5 minutes, or until the ingredients are smooth and creamy.
- Add the melted cacao butter and lecithin and continue to blend until well incorporated.
- Pour roughly 2/3 of the filling into the cheesecake springform pan on top of the crust.
Fig & Cardamom Swirl
- Add the fig puree, cardamom and vanilla bean seed paste to the remaining white chocolate filling in the blender. Puree until well incorporated.
- Slowly pour the rest of the filling into the springform pan, moving the blender around as you pour to create your swirl. The faster you pour the more swirl you will see throughout the cheesecake. The slower or lighter you pour the more the filling will sit on the top, so make sure to vary it up as you pour.
- When done pouring, use a chopstick (or something comparable) to swirl by sticking it straight down (about 1/3 deep) and swirling the fillings together.
- Freeze on a flat surface until completely set up (about 3-4 hours or overnight). Before serving, remove from springform ring and decorate with desired toppings.
Notes
*For the crust, use anywhere from 2-3 tablespoons of the fig puree, based on the texture of the crust. Start off with 2 tablespoons, and add a little more fig puree if it’s too dry and not sticking together when you try to press it gently.
*For the toppings, you can either simply top with raw or toasted walnuts, or you can candy them easily by throwing them in a pan with a little coconut oil, salt, vanilla and drizzle with maple syrup. Then cook for about 5 minutes or until the syrup starts to thicken and cling to the nuts. Cool for a few minutes on parchment paper (NOT wax) until they are set up. See full maple candied nut recipe here.
Keywords: dessert, cheesecake, white chocolate, fig, cardamom, raw, paleo, gluten free, dairy free, refined sugar free