Fig Cheesecake

"dreaming of figs, and so you should be. i was about to post something completely different tonight, but then a little bird told me it was @vanessavorbach's birthday, so i changed my plans to post this fig cheezecake i made the other day instead! so this is for you my friend, cause sending you a virtual cake is the best i can do from here. happy birthday Vanessa, i'm wishing you the best for this new year! and hoping our path will cross one day! "
-- @odilejp

Vegan Fig Cheesecake
with lemony-vanilla chia and strawberry-beet filling (for an 8-9 inches round mold)

For the crust
 1 cup of nuts (almond, walnuts, hazelnut, etc.)
 1 cup of dried fruits (medjool dates, raisin, apricot, cranberries, figs, etc.)* if they are too hard, just soak them a little while in boiling water.
2-3 tbsp of grated coconut (optional)

place everything in a food processor and process until it forms into a ball. press in the mold and store in the freezer

For the filling
1 1/2 cup of raw cashew, soaked
1/3 cup of melted coconut oil
1/2 cup of coconut milk
1/4 cup of rice/agave/maple syrup
juice of 1 lemon
1/2 tsp of ground vanilla (or even better, seeds from one vanilla pod)
pinch of salt
2 heaped tbsp of chia seeds
a few strawberries (4-5) and a little piece of raw red beet

3-4 fresh ripe figs, sliced

put everything except the chia, strawberries, beet and figs in an high speed blender and blend until smooth. pour about half of the mix into a bowl and stir in the chia seeds. add the strawberry and the beet to the blender with the rest of the mix and blend thoroughly.
pour the strawberry-beet filling over the crust and store back in the freezer until it has hardened enough (at least 30 min or more). pour the vanilla-lemony chia filling over the strawberry-beet one. gently put the slices of figs on top of the cheezecake. store in the freezer a few hours.
when ready to slice, let the cake rest a few minutes before slicing it (you can also heat your blade under hot water to make the slicing easier).