Vegan double chocolate fig tart 💕
I guess that pairing figs with chocolate is just another excuse to eat chocolate 🙊
Plant-based🌱 dairy-free, refined sugar- free, GF, super easy and delicious!
Happy weekend guys!
Ingredients for one 20cm | 8 "tart
For the base
100g | 1 cup organic rolled oats (GF)
15g | 1 tbsp cacao nibs
50g | 1/2 cup pumpkin seeds
Pinch pink salt
2 tbsp raw cacao powder
1 tbsp pure maple syrup
2 tbsp coconut oil, melted
For the filling
300g| 2 cups raw cashews, soaked overnight
1/2 tsp pink salt
2 tsp vanilla bean paste
400g | 2 cups coconut cream from a can
5-6 tbsp agave or rice syrup
60g raw cacao butter, gently melted
2 tbsp coconut oil, gently melted
10g raw cacao powder
Figs to decorate
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.
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.
This tart can be set in the refrigerator too, but it takes longer (overnight).