Soak the cashews for the cheesecake in enough water to cover for at least 1 hour or up to overnight.

Combine almond flour, medjool dates, pistachios, walnuts, kosher salt, Saigon cinnamon, and cardamom in a food processor.

Pulse until crumbs form and the mixture holds together when pinched.

Spray a 9" springform pan with cooking spray.

Press the crumb mixture into the bottom of the pan, smoothing the top.

Fill a small saucepan with an inch of water and place a heatproof glass bowl on top.

Add cacao butter and split vanilla bean to the bowl.

Stir occasionally until the mixture is melted and smooth.

Remove from the heat and let cool slightly.

Drain the cashews and rinse well.

Combine the cashews, lemon juice, maple syrup, almond milk, and salt in a high-speed blender.

Blend until the mixture is smooth.

Add the cacao butter mixture and the vanilla bean to the blender.

Process for another 30 seconds or until the mixture is totally smooth.

Add more almond milk if the mixture is too thick.

Pour the cashew mixture over the prepared crust.

Smooth the top with a spatula.

Cover the pan with plastic wrap.

Place in the refrigerator for 2 hours.

Release the cake from the springform pan.

Combine the remaining maple syrup with hot water and vanilla paste.

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.

Arrange the figs and grapes on the top of the cake.

Sprinkle generously with Maldon salt.

Serve with a little extra Maldon salt on the side if desired.