For the crust:
- 140 g raw cashews
- 2 tbsp unsweetened cocoa powder
- 110 g dates (stone removed)
- 1 tsp water
For the filling:
- 140 g raw cashews, soaked in water overnight
- 60 ml vanilla almond milk
- 2 tbsp agave sirup
- 1/2 tsp vanilla extract
- pinch of salt
- 4 figs (sliced)
Line the bottom of an 20 cm tart pan with baking paper and set aside.
Place the cashews and cocoa powder in a food processor and blend until crushed. Add in the dates and blend until a smooth dough forms. Add the water and blend until a stick ball forms.
Place the sticky ball into tart pan and press out for the crust. It might take some time to get the crust even.
Drain the water from the cashews and place them into a food processor. Add in all of the ingredients and blend until smooth.
Pour the cream into the prepared crust and place figs on top.
Cover with tinfoil and freeze until the cashew cream is totally firm. (around 3 hours)