Fig Pistachio Vegan Cheesecake Recipe

Ingredients:

For the Crust:
– 1 cup Medjool dates, pitted
– 1 cup raw pistachios
– Pinch of salt

For the Cheesecake Filling:
– 2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained
– 1/2 cup coconut cream (from a can of full-fat coconut milk)
– 1/4 cup coconut oil, melted
– 1/4 cup maple syrup or agave syrup
– 1/4 cup lemon juice
– 1 tsp vanilla extract
– Pinch of salt

For the Fig Compote:
– 1 cup dried figs, chopped
– 1 cup water
– 1 tbsp lemon juice

For Garnish:
– Chopped pistachios
– Fresh figs (optional)

Instructions:

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