Fig season is here! I really enjoy to eat fresh figs, but I also love to pair them with chocolate – that’s just a another excuse to eat chocolate, I guess;).
This double chocolate tart is insanely delicious and you won’t guess it doesn’t actually contain any chocolate.
In fact, the filling is made with smooth cashew cream, coconut cream and good quality raw cacao butter and raw cacao powder.
I like to bake the base in the oven to make it crunchy, but if you like raw cakes, just leave it raw. The filling is raw anyway.
This tart can be set in the refrigerator or in the freezer. If you chose the refrigerator, make sure to let it set overnight. If you chose the freezer it will take a couple of hours only. You can keep the tart in the freezer for many days. Make sure to remove it from the freezer to thaw half an hour before eating.
To decorate, just cut some fresh figs into 5mm thick slices and place them over the filling without pressing. .
As always, when making this kind of filling, make sure to soak the cashews overnight. This is the secret to a creamy and smooth texture. This will give the best result, but if you forget to soak them one day ahead, just soak them in hot boiling water for 30 minutes. Always rinse and drain the cashews after soaking.
As you can see in the picture above, the texture is smooth and creamy.
I hope you guys will like this recipe! As always, if you give it a try, please take some pics and tag me on Instagram @foodie.yuki so that I can see them and share them in my stories!
Happy autumn baking!
Double chocolate fig tart
- one 20c, / 8"tart tin with removable bottom
Ingredients for the base
- 100 g/ 1 cup organic rolled oats
- 15 g/ 1 tbsp cacao nibs
- 50 g/ 1/2 cup pumpkin seeds
- pinch pink salt
- 2 tbsp raw cacao powder
- 1 tbsp pure maple syrup
- 2 tbsp coconut oil, melted
Ingredients for the filling
- 300 g/2cups raw cashews, soaked overnight
- 1/2 tsp pink salt
- 2 tsp vanilla bean paste
- 400 g/ 2 cups coconut cream from a can
- 5-6 tbsp agave or rice syrup
- 60 g raw cacao butter, genlty melted
- 2 tbsp coconut oil, gently melted
- 10 g raw cacao powder
Make the base
- Preheat oven to 170C | 338F degrees.
- Place the oats, cacao nibs, seeds, salt and cacao in a food processor and blend until finely ground.
- Add the maple syrup and coconut oil and blend until a sticky dough forms.
- Press the mixture firmly into a lightly greased 20cm – tart pan with removable bottom.
- Poke some holes into the bottom of the crust with a fork.
- Bake in the preheated oven for 10-12 minutes.
- Cool down completely and place in the freezer whilst making the filling.
Make the filling
- Melt the cacao butter and coconut oil over a Bain- Marie. Let cool down to room temp.
- Drain and rinse the cashews.
- Place them in a food processor together with half of the coconut cream (200g| 1 cup), vanilla, salt and agave.
- Blend until roughly smooth. With the machine working, slowly add the melted coconut oil and cacao butter from the top of the blender. Blend until completely smooth.
- Gently fold in the remaining coconut cream.
- Divide the filling among two bowls.
- Add the cacao powder in one of the bowl and mix to combine.
- Pour the first filling over the tart base. Set the other bowl aside.
- Place in the freezer to set (about 30 minutes).
- Pour the second filling over the tart.
- Place in the freezer to set for another 2 hours.
- Note: This tart can be set in the refrigerator too, but it takes longer (overnight).