Fresh Figs with Cashew Cream
1 1/2 cups raw, unsalted cashews
scant one cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup agave syrup
1 heaping tablespoon of coconut oil
10 fresh figs, cut in half
1/3 cup unsweetened, large coconut shreds, lightly toasted
1 tablespoon shaved dark chocolate (for garnish)
Cover cashews in water and soak for 6 hours or overnight. When ready to make dessert, strain the soaked cashews. In a blender place cashews, scant one cup water, vanilla, salt, agave and coconut oil into the vessel. Blend for about 2 minutes at high speed, until completely smooth. Taste and add more sweetness or salt, if desired. Set aside.
Meanwhile, slice figs and toast coconut shreds in a medium, un–greased pan for about 4 minutes, until coconut is slightly brown and fragrant. Shave a chocolate bar or cut chocolate into very small pieces to garnish dish.
When serving, spread cashew cream onto base of a pretty platter, arrange fruit on top of cashew cream and finish with toasted coconut and chocolate. Serve chilled or room temperature.