This is a raw, gluten and dairy free dessert which has a subtle note of orange. The base of hazelnuts and figs adds bite to the soft cashew /cacao topping. Maple syrup provides subtle but perfect sweetness.
A fantastic dinner party or better still, Friday night in indulgence!
Ingredients For the topping
150g pre-soaked raw cashew nuts, drained
2 tbsp. raw cacao powder
2 tbsp. maple syrup
2 tbsp. coconut oil (melted)
1 tsp. vanilla extract
Pinch of salt
Ingredients For the base
5 or 6 dried figs
1 tbsp. coconut oil (melted)
1 tbsp. maple syrup
Juice and grated rind of 1 large orange (approx.)
For The Base
Soak the figs for several hours in the orange juice. Chop them roughly to help submerge them in the juice. Once they have softened, drain and place in a small processor/chopper with the nuts, coconut oil, orange rind and syrup. Pulse the ingredients until they begin to bind. Pack the mixture into a spring form cake tin. This quantity was used for 15cm diameter tin. Spread it evenly and pack it with the back of a spoon or cover it with cling film and use your fingers to press it out. Set in the fridge to chill while you prepare the topping.
For The Topping
Grind the cashew nuts in a processor until they are very fine. Add the remaining ingredients and continue to blend until it forms a thick buttery consistency. Scrape down the sides of the bowl as you work. Spread the topping evenly over the prepared base and cover the surface with a disc of parchment paper or cling film. Enclose the tin in aplastic bag and freeze for at least 2 hours to set. Remove from the freezer a few hours before serving. Garnish with a sprinkle of cacao powder and orange segments.