Vegan Chocolate Fig Tart & GF Almond Flour Crust
A decadent vegan chocolate fig tart with a gluten-free almond flour crust, perfect for a special occasion or a healthy treat.
Ingredients
pan
- 0.5 cup cassava, sweet rice, or GF AP flour (such as Bob’s Red Mill)
- 0.5 cup almond or hazelnut flour (such as Bob’s Red Mill)
- 0.5 cup cocoa powder (preferably dutch-process)
- 2 tablespoons tapioca flour
- 0.25 cup maple sugar or coconut sugar
- 0.25 teaspoon fine sea salt
- 6 tablespoons cold vegan butter (such as Miyoko’s, diced into 1/2” cubes)
- 1 teaspoon vanilla extract
- 1.5 ounces bittersweet chocolate (finely chopped)
- 1 cup raw cashews (soaked 2-8 hours in cool water)
- 0.75 cup water
- 0.5 cup raw cacao or cocoa powder
- 0.5 cup maple syrup
- 2 tablespoons finely ground chia or flax seed (ground in a coffee grinder)
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 0.5 cup melted coconut oil (extra-virgin)
- ~1 pound figs (about 2 dozen medium, trimmed and sliced scant ¼-inch thick)
Instructions
- Preheat oven to 350°F (175°C). Mix dry ingredients and cut in vegan butter until crumbly. Press into tart pan and bake for 15 minutes.
- Prepare chocolate filling by blending soaked cashews, water, cacao powder, maple syrup, ground chia/flax, vanilla, and salt until smooth.
- Pour filling into baked crust and chill until set, about 2 hours.
- Arrange sliced figs on top of the set tart. Drizzle with melted coconut oil if desired.
- Serve chilled and enjoy!
Notes
For best results, soak cashews overnight and use high-quality dark chocolate.