This vegan and 100 percent plant-based fig cheesecake tart is decadent while still sophisticated. We included our favourite gluten-free crust recipe, but you can sub it out for yours or use a store-bought version.
For the crust :
1 ½ cup of ground almonds
2 Tbsp. of maple syrup
½ cup of coconut oil, melted
For the cake
1 package Fauxmagerie Zengarry Double Creme cashew cheese
1/2 c. maple syrup
2 Tbsp. melted coconut oil
1 tsp. vanilla extract
juice of 1/2 lemon
3-4 fresh figs
Remove the Fauxmagerie Zengarry Double Creme cashew cheese from the refrigerator and allow it to thaw while you prepare the crust.
Make the crust by mixing together all of the crust ingredients in a food processor until it comes together.
Press the crust into the bottom of a rectangular cake pan until it’s even. There’s no need to bake the crust.
Once the cashew cheese is softened, mix the cheesecake ingredients together with a whisk, or clean the food processor and use it again. Mix until it’s completely smooth, then spread it on top of the crust.
Top with thin slices of figs.
Let the tart cool in the refrigerator to set, for approximately 2 hours.
Use a sharp knife to slice and then serve chilled.