Ingredients
Method
1.Place nuts and tea bags in a large bowl, cover with cold water; stand for 24 hours.
2.Drain, reserving 1/2 cup of the soaking liquid. Place nuts in the bowl of a food processor then empty tea leaves from tea bags over nuts. Add reserved soaking liquid, cacao, dates, oil and extract; process until mixture is as smooth as possible.
3.Grease a 22cm (base measurement) springform pan; line with baking paper.
4.Make cheesecake base: Process buckinis, nuts and cacao until finely ground. With the motor operating, add dates, oil, the water and extract; process until well combined and the mixture sticks together when pressed.
5.Using the back of a spoon, spread the cheesecake base mixture evenly into pan; refrigerate for 15 minutes or until firm.
6.Spread filling over chilled base. Refrigerate for at least 4 hours or until firm. To serve, top with figs and dust with sifted cacao powder.
Use a hot knife to slice the cheesecake. We used activated buckinis (buckwheat) from health food stores. You will need to start your cake a day before you want to serve it.
Note
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