Fig and Orange Cheezecake
Base 80g currants 115g almonds 60g buckwheaties (soaked & dehydrated buckwheat) 2T coconut oil 2T dark carob powder squeeze of lemon pinch of salt process in food processor or vitamix, leaving slightly crumbly, perhaps adding a few buckwheaties towards the end of processing to give crunchy texture. Press into the bottom of a 9" springform cake pan. Cream 200g soaked sesame seeds (i used a mix of hulled and unhulled) 50g soaked pine nut 2 dried figs, rehydrated 50g soaked dried apricots 30g mesquite powder 140g coconut oil/ butter 2T cinnamon powder 1t ginger powder Juice of 2 oranges and 1 lemon 1 drop rosemary oil 4 drops sweet orange oil Blend in Vitamix until smoooooth. Pour over base and leave in fridge/ freezer to firm up. Figgy Topping 4-5 figs blended with orange juice. Slices of fresh fig/ orange to decorate/ garnish (p.s. for anyone in the US....do you understand and are you able to work with the measurements i give in grams?) With Love and Magical Autumn light! .
