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.
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.