- 50g ground almonds/nuts/...
- 130g spelt flour
- 2 tsp baking powder
- 50g brown sugar
- 1 tsp salt
- 80g vegan butter in cubes
- Possibly 1-2 tbsp water, depending on the consistency of the dough
Filling:
- 200g cashews (soaked in water)
- 15g ground chia seeds
- 120ml maple syrup
- 3EL lemon juice
- A pinch of salt
- 100ml water
- 100ml coconut oil
- vanilla
- figs
Here's how it works:
- Soak cashews in water overnight
- Preheat the oven to 190ºC fan oven
- Grease the base of a rectangular tart tin (34x14)
- Mix all the ingredients together and knead into a smooth dough (3-5 minutes)
- Pour the dough into the tart tin and press evenly into the tin
- Freeze for 15-30 minutes until the dough is firm
- Bake the tart tin in the oven for 20-30 minutes until golden brown
- Remove the tin from the oven
- Press the sides and base a little with the back of a tablespoon (while the tart is still hot)
- Leave to cool completely
- Drain the soaked cashews and place in the bowl of a high-speed blender or food processor
- Blend cashews, ground chia seeds, maple syrup, lemon juice, salt, vanilla and water on low to medium speed until silky smooth (about 3 minutes)
- Melt the coconut oil a little and then add and blend on medium speed for about 20 seconds
- Spread the cashew cream over the base of the chilled tart tin. Chill the tart so that the cream is firm enough to place the figs on top
- Cut the figs into slices
- Cover with a layer of figs, cutting some in half so they fit snugly
- Chill the cake until firm enough to slice, at least 2 hours and up to 4 hours
- Remove from the fridge and enjoy
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