Fig and Rose Cashewcakes

Monday, April 24, 2017. Author Leilah Isaac

Fig and rose cheesecake topped with cashew cream

Ingredients (makes 4 cakes)

Allergy advice: contains nuts


1/4 cup shelled pistachio nuts (50g)

2 tbsp hazelnuts (30g)

2 dried figs (75g)

1/4 cup ground almonds (50g)


1/2 tsp rose water (2.5ml)

1/3 cup cashew nuts (75g)

1/2 cup water (125ml)

Optional: 2 tbsp (30g) protein power (vanilla or neutral)


1 fig

1 tbsp maple syrup (15ml)


Nutritional value (per serving)

Without optional protein powder

Total calories: 220

Protein: 7g

Carbohydrates: 15g (of which 4g is fibre)

Fat: 16g 



1) Soak the cashews in fresh water for a few hours prior to preparation (or overnight). Set aside.


2) Roughly chop the pistachios, hazelnuts and dried figs.


3) In a bowl, mix the chopped nuts with the ground almond and a few spoons of water.

4) Using your hands, squash the mixture and press for 5 mins. The oils from the nuts will enable the nuts to bind in your hands.


5) Divide the mixture and shape into four flat circles.


6) Drain the soaked cashews and place in a blender with fresh water, rose water and optional protein powder. Blend this to create a thick cream texture.

7) Top the bases with a dollop of the cashew cream.

8) Slice the fig and place above each cake together with a few drops of maple syrup.


Discover the many health benefits of cashews and whether your genotype would benefit from this recipe by clicking here.

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