Raw Fig Walnut Cardamom Tarts (grain-free & vegan)

Grain-free vegan raw tarts with warming spices blend of cardamom, fragrant fennel seeds, cinnamon and ginger.

Few weeks ago I’ve baked the most amazing fennel walnut and cardamom cookies that inspired these Raw Fig Walnut Cardamom Tarts. I will share the recipe for the cookies with you later on, I still would like to have another go at them, but right now you absolutely have to try making these tarts while figs are still in season.

Autumn calls for some warming spices and in this recipe I’m using my favorite spice cardamom together with fragrant fennel seeds, cinnamon and ginger, perfect for beginning of a new cooler season.

I’m absolutely in love with these tarts, they are rich, full of flavors and have all of my favorite ingredients. It’s a simple recipe to whizz up, they just need time to set. I’ve used 4 small 4 inch (10 cm) tart tins in this recipe. You could use different size tins or even make a 6″ cake if you prefer. I’m into making tarts at the moment and there are few more recipes on the way :)

The crust is a blend of walnuts, dried figs and spices. I’ve used four large figs that I soaked in some warm water to soften. Depending on the size of your figs you might need more. The cashew cardamom cream is a blend of cashews, coconut butter, maple syrup, almond milk and spices. You could even blend in couple of fresh figs if you like, it would be delicious too.

I also have some exciting news today! I’m joining my friend Cristina on a New Moon Gathering & Celebration of Light yoga retreat in beautiful Cotswolds this October. Cristina is a dear friend of mine, we’ve done our yoga teacher training together in Kerala back in 2005. She’s been teaching yoga ever since in Cotswolds and I’m so happy to join her and her partner Jo in their new Prana Adventures. They’ve put together an amazing retreat starting with new moon fire ceremony and kirtan, yoga, meditation and silent walks. I will be cooking hearty seasonal plant-based meals on Friday and Saturday of the retreat. You can find all of the details on Prana Adventures website if you might be interested.

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Yield: 4 tarts

Raw Fig Walnut Cardamom Tarts (grain-free & vegan)

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Grain-free vegan raw tarts with warming spices blend of cardamom, fragrant fennel seeds, cinnamon and ginger.

Prep Time 50 minutes

Inactive Time 6 hours

Total Time 6 hours 50 minutes

Ingredients

Crust layer:

• 1 cup walnuts (100 grams)
• 4 large, dried figs (70 grams)
• 2 teaspoon fennel seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon ginger
• pinch pink Himalayan salt
• 1 teaspoon maple syrup

Cashew Cardamom Cream:

• 1 cup cashews (120 grams) soaked for 4 hours or overnight
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• pinch pink Himalayan salt
• 1/4 cup maple syrup (60 ml)
• 1/4 cup almond milk (60 ml)
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup coconut butter (100 grams)

Topping:

• fresh figs
• walnuts
• rosemary sprigs
• edible flowers

Instructions

1. Soak dried figs for about 20 minutes in warm water and drain. Set aside.
2. Place walnuts into food processor and pulse few times until they are coarsely ground. Add figs, fennel seeds, cinnamon, cardamom, ginger and salt and blend until the mixture starts coming together. Add maple syrup and blend until the mixture sticks together.
3. Spoon the mix evenly into the four tart tins. Press tightly onto the base and the sides to form a crust. Place into a fridge.
4. In a double boiler gently melt coconut butter and set aside.
5. Rinse the soaked cashews under running water and place into blender. Add cinnamon, cardamom, salt, maple syrup, almond milk, lemon juice and vanilla and blend until smooth. If necessary add little more almond milk. Slowly add melted coconut butter and blend until incorporated. It should be fairly thick creamy consistency.
6. Pour or spoon evenly onto the crust layer of each tart and smooth out the top.
7. Place into a freezer to set. You can also set them in fridge overnight.
8. Once set carefully remove from the tins and leave to thaw before decorating.
9. Top with sliced fresh figs, chopped walnuts, rosemary sprigs and edible flowers.
10. Store in a fridge or freezer.
11. Enjoy!

Notes

I've used 4 small 10cm tart tins with removable base in this recipe.
You can line the tins with some cling film if you prefer, but I don't tend to do that, because once they are frozen you can easily push them out of the tins if the base is removable.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 455Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 66mgCarbohydrates: 40gFiber: 9gSugar: 27gProtein: 7g

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