Inspired by A House in the Hills vegan cheesecake, this has a great texture due to the addition of cocoa butter. Rich and decadent with a subtle white chocolate flavor that is enhanced by the addition of honey and Maldon sea salt. —Tina Jeffers
Soak the cashews for the cheesecake in enough water to cover for at least 1 hour or up to overnight.
For the crust, combine all the ingredients in the bowl of a food processor and pulse until crumbs form and the mixture holds together when you pinch it between your fingers.
Spray a 9" springform pan with cooking spray and then press the crumbs into the bottom of the pan smoothing the top with the back of a spoon to make an even layer.
for the cheesecake layer
Fill a small saucepan with an inch of water and place a heatproof glass bowl on top. Split the vanilla bean in half and add to the bowl along with the cacao butter and stir occasionally until the mixture is melted and smooth. Remove from the heat and let cool slightly while you prepare the rest of the ingredients.
Drain the cashews and rinse well. In a Vitamix or other high-speed blender, combine the cashews, lemon juice, maple syrup, almond milk, and salt. Blend until the mixture is smooth and then add the cacao butter and the whole vanilla bean to the blender. Process for another 30 seconds or so or until the mixture is totally smooth. If your mixture is too thick feel free to add a little bit more almond milk if necessary. Pour the chocolate cashew mixture over the prepared crust and use a spatula to smooth the top. Cover the pan with plastic wrap and place in the refrigerator for 2 hours.
To serve, release the cake from the springform pan. Combine the honey with the hot water and vanilla and stir until the mixture is smooth and pourable. Clean the figs and cut into quarters. Toss the figs and the grapes in the honey mixture and arrange to your liking on the top of the cake. Sprinkle generously with the Maldon salt (a teaspoon or so) and serve a little extra on the side if desired!