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
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.
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.
Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.
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!
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Thank you so much….let me know how it turns out.
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Absolutely!
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Yum! This looks delicious Zeba! And heatlhy .. great ingredients! 🙂 Thanks for sharing – and for the beautiful photos too!!!
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Thank you Lili…I am getting ready to try out the Tres Leches challenge soon 🙂
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what a treat, and one can easily gorge on this without the guilt 🙂
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Thanks Loretta.. Do try it!
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What a beautiful dessert!
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thank you!
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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! 🙂
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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!
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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 🙂
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Beautiful dessert! Love the berries!
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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 🙂
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Thank you..this was my first attempt with Avocado and the creaminess worked wonderfully!
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Lovely! And very interesting too…I’m saving this one to try! Thanks for sharing…
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Thank you Linda!
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