The dreamiest combination of figs and coconut turns this into a show-spotting dessert.
Time 0 Minutes
1. Crush the dates and almonds with a little salt until a dough-like texture. 2. Line the base of a cake tin (about 20 cm in diameter) and mould the date and almond dough to make the base of your cake.
3. In a blender, mix tofu, vanilla, coconut milk, lemon zest, corn starch, and sugar to make a cream. Top the base with the cream.
4. Bake for 30 minutes at 180 ºC, remove. Let cool and remove from the tin.
Top with the jam and pieces of fresh figs. Enjoy!