1 Cup figs
3/4 Cup raw sunflower seeds
Pinch Sea salt
3 cups raw cashews, soaked for at least 5 hours, overnight is best
the seeds of 1 whole vanilla bean (or 2 tsp. alcohol-free vanilla extract)
2 lemons, zested and juiced
140 g of cocoa butter
1/2 cup raw coconut oil
2/3 cup raw honey (Vegans use agave nectar.)
2 cup blackberries (thaw completely if using frozen)
Base Procedure: Puree all in a food processor until it starts to come together. Press firmly into a 8" spring form pan that has been lined with cling film (make sure the film goes up the side of the pan). Place in freeze to firm up.
Filling Procedure: Blackberry layer: Puree 1/2 the cashews in a food processor until it resembles something similar to ricotta. Add the juice and zest of one lemon. Add 1 tsp vanilla and puree until it is combined. In the top of a double boiler melt the honey, cocoa butter, and coconut oil. Slowly add to the cashew mixture and combine. *I used 1/2 strained blackberry juice I got from crushing fresh berries. I did this becacause I don't like seeds. If you dont care, you can simply add 1 cup of berries to the food processor and combine. If, like me, you don't like seeds, add 1/2 cup blackberry juice (from about 1 cup fresh) and combine. Put aside and clean out food processor. Vanilla Citrus layer: Same as above but omit the berries
Assemble: On top of your fig base spoon 1/2 the vanilla mixture. Be sure to spread it all the way to the edges. Then spoon your blackberry layer on top of vanilla, being gentle not to mix the two too much. Top off the berry layer with the rest of the vanilla mixture. Place the cake in the freezer to firm up. Once it is set in the freezer (approximately 4 hours) the cake can be kept in the freezer for longer storage or the fridge for a shorter duration. If you are keeping it the freezer, be sure to let it soften up before eating. Just before serving top it with the rest of the blackberries.