Fig & Chocolate Tart

Fresh figs and rich chocolate create a delicious dessert that feels indulgent yet is packed with wholesome ingredients. With a nutty crust and creamy filling, this tart is a perfect addition to your healthy treats repertoire.

Tart Dough:

• 1 cup (150g) almonds

• ¼ cup (30g) gluten-free oats

• 5 fresh figs, stemmed

• 2 tablespoons coconut oil (plus extra for greasing)

Filling:

• 8 ounces (225g) unsweetened dark chocolate 80% +(or use your favourite raw chocolate)

• ¼ cup (60ml) almond milk or coconut milk

• 1 teaspoon vanilla extract

• 1 pinch sea salt

Topping:

• Fresh figs, stemmed and sliced

• 1 tablespoon crushed pistachios or toasted hazelnuts

• 1 teaspoon cacao nibs (optional for extra crunch)

Tart Pan:

• Rectangular tart pan, approximately 10 x 4 inches (25 x 10cm)

Instructions:

1. Prepare the Tart Dough

• Blend the almonds and oats in a food processor or high-speed blender until they resemble a fine crumble.

• Add the figs and coconut oil, blending until the mixture forms a sticky dough.

• Grease your tart pan with coconut oil and press the dough evenly into the base.

• Pop the pan into the freezer for at least 15 minutes to firm up.

2. Make the Filling

• In a double boiler (or a heatproof bowl over simmering water), melt the dark chocolate.

• Stir in the almond milk, vanilla extract, and a pinch of sea salt. Mix until smooth and glossy.

3. Assemble the Tart

• Remove the tart crust from the freezer and pour the chocolate filling evenly over the base.

• Decorate with fresh fig slices, crushed pistachios, and cacao nibs if using.

• Return the tart to the freezer to set for 1 hour.

4. Serve & Store

• Let the tart come to room temperature for 10 minutes before serving. To help release it from the pan, run a warm, damp kitchen towel along the edges.

• Slice, serve, and enjoy this naturally sweetened treat!

• Store leftovers in the fridge for up to 5 days.

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