Crust:

2 1/4 cups of almond flour

2 cups dates, seeds removed

1/4 cup pecans

1/4 cup walnuts

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Cake:

3 cups cashews, soaked

1/4 cup fresh squeezed lemon juice

1 1/4 cup almond milk

1/4 cup maple syrup

1/8 teaspoon vanilla extract

Topping:

2 tablespoons raw honey

hot water

Maldon sea salt to taste

a basket of ripe, sweet figs