Raw Fig Walnut Cardamom Tarts (grain-free & vegan)
Author: 
Serves: 4 tarts
 
Ingredients
  • Crust layer:
  • 100g walnuts (1 cup)
  • 70g dried figs (4 large figs)
  • 2tsp fennel seeds
  • 1tsp cinnamon
  • ½tsp cardamom
  • ¼tsp ginger
  • pinch pink Himalayan salt
  • 1tsp maple syrup
  • Cashew Cardamom Cream:
  • 120g cashews (1 cup) soaked for 4 hours or overnight
  • ½tsp cinnamon
  • ¼tsp cardamom
  • pinch pink Himalayan salt
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • 1tbsp lemon juice
  • ½tsp vanilla
  • 100g coconut butter (1/2 cup)
  • 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.
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-fig-walnut-cardamom-tarts/