Double chocolate fig tart
Vegan, plant-based, dairy-free, GF, refined sugar-free
Equipment
- 1 20c, / 8"tart tin with removable bottom
Ingredients
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 gams raw cacao butter, genlty melted
- 2 tbsp coconut oil, gently melted
- 10 gams raw cacao powder
Instructions
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.
Video
Notes
This tart can be set in the refrigerator too, but it takes longer (overnight).