2cupscashew nutssoaked overnight or at least 4 hours
1/3cupcoconut oil
2tbspagave syrup
juice of one orange
zests of one orange
1tspcinnamon
1/2tspground vanilla
a pinch of salt
4ripe figssliced
Instructions
Put the dates, cranberries and salt in a food processor and mix until smooth, then add the nuts and mix until you have a crumbly and moist dough
Press the dough firmly into a pan of approx. 20 x 30 cm. I usually line the pan with plastic wrap but aluminium wrap works fine too. Put in the freezer to set while preparing the cream
Place all the ingredients for the cream (but not the figs) in your food processor and mix until smooth. This might take a few minutes. If the cream is too firm add a little more orange juice or water. Aim for the consistency of cream cheese
Remove the dough from the freezer, spread the cream evenly and then arrange the figs on top
Put the pan again in the freezer for 2 h and then cut it into 12 pieces