Vegan Fig, Bourbon, and Cinnamon Nicecream Cake

For the Crust

• 1 c dried figs
• 0.5 c roasted salted almonds
• 1 tsp cinnamon

For the Filling

• 1 c dried figs
• 0.25 c bourbon, divided
• 6-8 fresh figs
• 4 ripe, sliced, then frozen bananas
• 2 tbsp maple syrup
• 2 tsp cinnamon
• Splash of plant milk as needed
• 0.25 c roasted pecans, coarsely chopped

1. At least one day in advance, slice and freeze the bananas.
2. To make the crust, combine 1 c dried figs, almonds, and cinnamon in a food processor. Process until the mixture just starts to make a sticky ball.
3. Line a bread pan with several layers of parchment paper. Make sure the paper goes all the way into the corners and up the sides. Leave enough sticking out the sides so you'll be able to pull the whole cake out after it sets.
4. Spoon the crust mixture into the pan and press it down firmly. If desired, you can cover and freeze the prepared crust for several days.
5. Next, begin to make the filling. Cut 1 c dried figs into quarters and put them in a small saucepan with half the bourbon (about 2 tbsp). Simmer them for ten minutes until the figs are soft and the liquid is absorbed.
6. Cool the figs fully, otherwise the nicecream will melt. This can be done in a short time in the freezer, or you could easily prepare the figs the day before and keep them in the fridge.
7. When ready to assemble the cake, sit whole fresh figs upright in a single row along the length of the crust, pressing them together gently to accommodate as many as possible. Place the pan with the crust and fresh figs into the freezer.
8. To a food processor, add the cooled, bourbon-bathed figs, frozen bananas, maple syrup, cinnamon, and the remaining 2 tbsp of bourbon. Process until you achieve a smooth, creamy consistency. As needed, add a splash or more of nut milk to help the nicecream smooth out.
9. Remove the crust from the freezer and spread the nicecream over the crust and in between the figs. Make sure to press down firmly so that the nicecream fills all the corners and gaps. Leave the stem of each fig just barely exposed so that you can find the prettiest places to slice the cake. Or, if the figs are too short to keep the stems exposed, stick toothpicks in their tops.
10. Cover the cake tightly and return it to the freezer. Let it sit at least overnight and up to several days.
11. To serve, remove the cake from the freezer and pull it out of the pan gently using the parchment paper. Cover the top with chopped pecans.
12. Locate the stems of the whole figs and slice directly down through them to expose the center of the figs. Enjoy immediately.