Figs, Avocado and Cashews Dessert

Is is a dessert, power food, snack or adorns a high tea table? No matter how you you serve it, this dessert is a heart healthy vegan decadence that will leave you guilt free:)

Dried figs were a highlight that were calling to be used. I soaked them in warm water and used them along with the water in this dish. Among other nutritional values, figs help control blood pressure being a good source of potassium.

The filling is made with cashews and we all know how good and creamy they are. Avocado was the surprise addition that elevated this up a notch. I have made variation of this tart before if you want to see the possibilities…. Chocolate Raspberry tart and Mango Tart

You can try you own variations too. I am taking this to the party at Fiesta Friday

Fig and Avocado tart-1Here is what you need:

For the crust you need to grind up

  •  1/2 cup almonds
  • 1/2 cup golden raisins
  • 2 soaked figs
  • 2 tablespoons shredded coconut
  • 1 teaspoon coconut nectar or agave
  • 2 tablespoon raw cacao powder

Please adjust the measurements to get a good thick crunchy base. Spread the crust out in pans lined with parchment paper. Put it in the fridge while you work on the filling.


For the filling blend the following:

  • 2 cups raw cashews (soaked for an hour)
  • 4-5 small figs soaked in a cup of warm water
  • 4 tablespoon raw cocoa powder
  • 1 avocado peeled and sliced
  • 1 tbsp espresso or any good instant coffee
  •  1/2 cup coconut nectar
  • 1 teaspoon vanilla extract
  • 1tsp cacao nibs
  • 1/2 cup frozen berries
  • 1 tsp Maca powder (optional)
  • once blended add a tablespoon of psyllium husk to thicken.

Adjust the ingredients to get a thick creamy consistency….use the fig water as a variable ingredient.

Pour in the filling and refrigerate for a couple of hours until set.

Fig and Avocado tart-2

Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.

Fig and Avocado tart-6

18 thoughts on “Figs, Avocado and Cashews Dessert

  1. What a glorious dessert! And guilt-free, too! What’s not to like 🙂
    Thanks for bringing this along to our Fiesta Friday celebrations this week – I can’t wait to try it!


  2. Oh My Gosh! This dessert is amazing and is just the kind of food found on my blog. I LOVE this a lot! What a fantastic dish to find at a party! (I wish)! I have all of the ingredients except psyllium husk but I guess I could use coconut oil instead… how exciting! Thanks so much for bringing to the party! Yum Yum! 🙂


    1. Thank you for the lovely comment! A substitute for psyllium husk could be Chia seeds or flax seeds. I have used chia seeds before soaked in water for an hour and they work well for thickening.
      Thanks again and hope it turns out great. Have a wonderful weekend!

      Liked by 1 person

      1. You’re welcome 🙂 I often use both chia and flax for thickening 🙂 but I’ve discovered that coconut oil works well too for dishes which are chilled 🙂 I’ll see what I think when I get to that stage! 🙂 Thanks again 🙂

        Liked by 1 person

  3. Beautiful!! I’m amazed by how inventive you are in making this tart. The filling sounds so intriguing, especially with the avocado–I don’t really know what to imagine other than something delicious 🙂

    Liked by 1 person

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