- Place all of the ingredients for the base into a food processor and blend. Transfer into a springform pan or cheesecake dish. Press down firmly with a spoon or with your hands. Leave in the fridge to firm for at least 2 hours before adding the filling.
- For the filling, discard the water from the cashew nuts and use a blender to combine all of the ingredients. Warm the coconut oil in a bain-marie or dehydrator, then make sure the filling is smooth and lump-free. Pour onto the base and leave in the fridge to firm for at least 4 hours.
- Top with fresh figs, lavender, basil and coconut chips.
Recipe by Stephanie Jeffs, Raw Food Chef from Explore Raw, exploreraw.com