by Super User Featured Chef Adapted from www.thekitchn.com.
This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.
Place the cashews in a large bowl and cover with water. Allow to soak for at least 6 hours, or overnight. When ready to prepare, drain the cashews. Place them in a blender pitcher with a cup of fresh water, the vanilla extract, salt, agave, and coconut oil. Blend at high speed until completely smooth, about 2 minutes. Taste and adjust the sweetness if necessary. Set aside.
Toast the coconut flakes in a dry pan over medium-high heat until lightly golden, about 4 minutes. Remove from pan and set aside.
Spread the cashew cream on a serving platter and arrange the sliced figs in the cream. Sprinkle the toasted coconut flakes over the figs. Serve immediately at room temperature, or refrigerate and serve cold.