1-First, soak the cashews in warm water for at least 4 hours to achieve that ultra-smooth texture we don’t want any lumps ruining the fun! Next, roast the pistachios if they’re raw to bring out their flavor, then blend them with almond flour, shredded coconut, flax seeds, chopped dried figs, maple syrup, coconut butter, and cinnamon to form the crust paste. Press this mixture firmly into a springform pan and freeze it to set.

2-While the crust chills, prepare the fig jam by simmering the chopped black mission figs with lemon juice, water, and maple syrup until soft, then blend it into a smooth jam. For the filling, drain the cashews and process them with maple syrup, melted coconut oil, lemon juice, vanilla extract, cold coconut cream, cashew butter, and crushed pistachios until creamy. After making the vegan caramel sauce by heating maple syrup, coconut butter, cashew butter, and vanilla extract until smooth, pour the cheesecake batter over the chilled crust.

3-Swirl the fig jam on top of the batter, smooth it out, and freeze everything for at least 4 hours.

4-Just before serving, drizzle the caramel sauce over the top and let it thaw at room temperature for 20-30 minutes.