Prepare 6" round cake tin with removable base.

If your figs are very dry, soak them for about 20 minutes in hot water and drain.

Place almonds and desiccated coconut into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest, cinnamon and salt and blend until the mixture comes together. Add 1 teaspoon of maple syrup and blend again. You should have a sticky mix when pressed together.

Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

Place strawberries into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.

Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.

Once ready leave to cool down slightly, and pour onto the crust.

Place into a fridge for about half to an hour to set.

Place sliced peaches into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.

Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.

Once ready leave to cool down slightly, and pour onto the strawberry layer.

Place into a fridge for about an hour to set.

Once set carefully remove from the tin and place onto a serving plate. Top with sliced strawberries and peaches.

Store in the fridge.