Fig And Grapefruit Cheesecake

1. 1

   First, place the figs in a medium sauce pan and cover with water. Bring the water to a boil and turn the heat down to low and simmer for 10 minutes.

2. 2

   Let the figs rest for 2 hours to rehyrdrate.

3. 3

   Strain the figs but reserve the water. Remove the stems from the figs and place them in a food processor and pulse. Start adding the reserved water and continue to pulse until you have a smooth paste.

4. 4

   Remove the paste and set aside.

5. 5

   Next prepare the crust by putting the sunflower seeds, coconut flakes, 1/4 tsp of Celtic Sea Salt, 1/2 tsp of cinnamon, 1 tbsp of coconut oil and 1 tbsp of the fig spread in the food processor and pulse for 2 minutes. You do not want a nut butter just a rough crumble. Put 1 spoonful of the crust in each cupcake paper.

6. 6

   In another medium sauce pan add the grapefruit pieces, 1/4 cup of maple syrup and 1/4 tsp of arrowroot. Bring to a boil and turn the heat to medium and low boil for 10 minutes. The mixture will reduce and darken into a syrup. Set aside to cool.

7. 7

   To prepare the cheesecake combine the cream cheese, eggs and vanilla and mix with a hand blender until smooth. Add in the grapefruit syrup and the 2 tablespoons of maple syrup blend for 1 more minute. Next fold in 1 cup of the fig paste.

8. 8

   Pour the mixture into the individual cupcake papers and place in the oven at 350 degrees for 30 - 35 minutes. The centers should still be wobbly. Chill overnight and garnish with one teaspoon of fig spread and a sliver of grapefruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.