For the crust:
1 1/2 cups ground almonds, or ground nuts of your choice
1 cup shredded coconut
1 cup medjool dates, pitted
4 tbsp extra virgin coconut oil, or melted butter
a pinch of sea salt
For the mascarpone ganache:
1 cup mascarpone cheese
2 tbsp cacao or cocoa powder
2 tbsp honey, maple or brown rice syrup
For dairy free cashew ganache:
1 cup cashews, soaked in water overnight then drained well
2 tbsp melted extra virgin coconut oil
2 tbsp cacao or cocoa powder
2 tbsp honey, maple or brown rice syrup
For the fig topping:
4-6 fresh figs, sliced finely
Grease a cake tin, and line both the base and sides with baking paper.
Place the crust ingredients in to a food processor, and process for 1-2 minutes or until the mixture starts to come together like a dough. Press the mixture evenly in to the prepared cake tin, and press the edges up slightly around the side of the tin.
Add the ganache ingredients in to a food processor, and process until smooth. Taste, and then add a little more sweetener if you prefer (I don't like it too sweet).
Carefully spoon the ganache in to the base, and spread out evenly with the back of a spoon.
Arrange the figs on top, and then place in the fridge for at least 2 hours to set.
Serve chilled.
Serves 8
*gluten free
*dairy free (with cashew ganache)