Blend the fresh and dried figs, raspberries, vanilla and mint leaves until smooth – slightly thickened but still of dropping consistency (add some of the soaking water if needed).
Divide this mixture between 4 glass serving jars or small tumblers.
Soak the gelatine leaves in water for 10 minutes. Once softened, heat them in a small pan with 4 tbsp of water until dissolved.
Add this to the coconut yoghurt and whisk until well incorporated.
Pour this on top of the fig mixture and place in the fridge to cool.
Just before serving,sprinkle with the chopped nuts, cacao nibs and mint leaves.