Vegan Fig Tart
Autumn is here! This tart is perfect for lazy days sitting on the couch and reading a book with a cup of tea.
Ingredients for the crust:
1/2 cup raw cashews
1 cup rolled oats
250g date paste (or mashed dates)
3 tbsp date syrup (optional)
1 tsp vanilla
3 tbsp coconut oil
Ingredients for the cream:
2/3 cup raw cashews
1 can of coconut whipping cream
3 tbsp date syrup
1 tsp vanilla
3 tsp agar agar
For the crust, roast the cashews and rolled oats at 160 C (320 F) in the oven for 10-15 min.
Blend cashews, oats, date paste, date syrup, vanilla and 2 tbsp coconut oil in a powerful blender or food processor.
- My blender is not powerful so I blend the oats and cashew separately from the date paste. Then I use my hands to make a “dough” texture.
- If you like the crunchiness from cashews so don’t blend it for longer.
Grease the tart pan with 1 tbsp coconut oil. Spread the crust and press it to the bottom of the pan. Refrigerate while making the cream.
For the cream, soak the cashews in cold water overnight or boil in hot water for 20 min.
Combine coconut cream with cashews, vanilla and date spread. Blend everything until smooth cream.
Mix agar agar and 1/2 cup of cold water in a saucepan. Place it on the stove and turn on the heat.
Stir until the agar agar is completely dissolved. Bring it to boil. Reduce the heat and let it simmer for 5 minutes. Stir frequently.
Combine the smooth cream with agar agar. Pour on top of the tart crust and refrigerate for at least 2 hours.
- Decorate with figs, grapes, homemade chocolates and cacao nibs.