Caramel & Fig Tart

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Overview

60 min
Serves 12
Easy

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Ingredients

Crust

1 ¼ cup ground almonds

1 cup shredded coconut

2 teaspoons cacao powder (or good quality cocoa powder)

1 cup select dates, soaked for 30 minutes in warm water

1 tablespoon coconut oil, melted

Filling

1 ½ cups natural cashews, soaked for 30 minutes in cold water

2 tablespoons maple syrup

½ cup select dates, soaked for 30 minutes in warm water

¾ cup coconut milk

½ cup coconut oil, melted

1 teaspoon cacao powder (or good quality cocoa powder)

Pinch of salt

Topping

12 figs, thinly sliced

1/3 cup shelled pistachios, roughly chopped

Instructions

Crust

Line the base of a 20cm tart tin with baking paper or coconut oil.
Drain water from dates.

Place all crust ingredients into a food processor and pulse for a few minutes until the mixture is sticky.

Press the crust mixture in the prepared tart tin, using the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin, then place into the freezer.

Filling

Drain water from cashews and dates. Place all the filling ingredients in a food processor and blend until smooth.

Spread mixture evenly over the base and return to the freezer for at least 2 hours before serving.

To serve

Place the slice figs on top of the filling and sprinkle with the pistachios.
Store in an airtight container in the fridge or freezer.

Created by Julia & Libby