Soak the cashews in filtered water for at least 6 hours or preferably overnight.

Add salt, agave syrup, olive oil and vanilla.

Blend until entirely smooth, 1-2 minutes on high.

If too thick, add a tablespoon of water at a time until the creamy consistency you prefer.

Place a couple dollops of the cashew cream in a bowl, top with sliced figs.

In a small sauce pan over medium heat, toast the shredded coconut.

Sprinkle over the figs.

Sprinkle chocolate chips over the top .