This fantastic raw fig tart with 'milk chocolate' ganache and an incredible almond date crust. Naturally gluten free full off goodness, this tart is perfectly sweet and wonderfully simple to prepare. I used mascarpone for the filling, but have also included a dairy free version using cashew nuts. If figs aren't your thing, you use pretty much any type of fresh fruit! Enjoy!

Ingredients

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

Method

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)