MO KITCHEN RECIPE:
CHOCOLATE FIG TART WITH AN ALMOND FLOUR CRUST

March 13th, 2025

Create your own Show Stopper delicious Vegan and Gluten Free Chocolate Fig Tart with an Almond Flour Crust, perfect for a sweet treat this Autumn!

INGREDIENTS: CRUST

  • ½ cup gf flour

  • ½ cup almond flour

  • ½ cup (45 g) cocoa powder

  • 2 tbsp tapioca flour

  • ¼ cup coconut sugar

  • ¼ tsp fine sea salt

  • 85g cold vegan butter, diced

  • 1 tsp vanilla extract

  • 50 g bittersweet vegan chocolate

INGREDIENTS: FILLING

  • 1 cup raw cashews, soaked 2-8 hrs

  • ¾ cup water

  • ½ cup raw cacao

  • ½ cup maple syrup

  • 2 tbsp finely ground flax seeds

  • 1 tsp vanilla extract

  • ¼ tsp fine sea salt

  • ½ cup melted coconut oil

  • 12 large figs trimmed and sliced

METHOD: CRUST

  1. Preheat oven to 175ºc. Lightly spray a 13x5" tart pan (or 23cm round).

  2. In a food processor or mixer, blend flours, cocoa, tapioca starch, sugar, and salt. Add butter and vanilla, processing until clumps form.

  3. Press half the dough into the sides of the pan, then press the rest into the bottom.

  4. Bake on a rimmed sheet for 20–25 minutes until firm. While hot, press with a spoon to compact.

  5. Melt chocolate in the warm crust, spreading it evenly. Let cool.

METHOD: FILLING

  1. Blend soaked cashews (soaked for 2-8hrs in cold water), water, cocoa, maple syrup, chia, vanilla, and salt until smooth.

  2. Add melted coconut oil and blend again.

  3. Spread a thin layer of cream in the crust; chill for 20 minutes.

  4. Add a layer of sliced figs, then spread more cream on top. Chill again.

  5. Top with another fig layer and chill for at least 2 hours.

  6. Brush with diluted maple syrup or honey. Slice with a hot knife.