Writer and photographer Kaylie Johnson

[dropcap]F[/dropcap]or a sweet treat that is both vegan- and paleo-friendly, look no further than this easy Fig and Honey Paleo Cheesecake. With a deliciously gluten-free “graham cracker” crust, this dessert is also freezer-friendly to extend every decadent bite.

Fig and Honey Paleo Cheesecake
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14 servings

For the crust:

1 cup whole raw almonds
1 cup soft medjool dates
1 tablespoon water
1 tablespoon golden-milled flax meal

For the filling:
1½ cup soaked raw cashews (soak cashews in hot water for 1-4 hours, until soft)
3 tablespoons lemon juice
2 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract

For the topping:
2-3 whole fresh figs
honey for drizzling on top
sea salt flakes for sprinkling on top

For the crust:

Preheat oven to 400F. Line a 7-by-7-inch square cake pan with parchment paper. Pulse together the almonds and dates into a coarse texture. Add water and flax meal and combine. Press crust into the bottom of the cake pan. Bake for 20 minutes, or until golden brown.

For the filling and topping:
Puree the cashews in a food processor for a few minutes until they become a smooth texture. Add remaining ingredients and puree until completely smooth. Spread the filling over the crust.

Slice fresh figs into quarter-inch rounds and place over the top of the cream layer. Freeze for about 1 hour, until firm. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and sea salt flakes. Cut and serve. Store in the freezer or fridge.