Chocolate and Fig Tart With Crushed Pistachios & Almond Crust


For the Base

  • 180g Ground Almonds
  • 1 Medium Organic Egg
  • 1 tbsp Cacao Powder
  • Pinch of Salt

For the Filling

  • ½ 400g Tin of Full Fat Coconut Milk (200g)
  • 1/3 Cup Cacao Powder
  • 1/3 Cup Coconut Oil
  • 1 tbsp Vanilla Extract
  • 3 tbsp Maple Syrup
  • 100g Good Quality Dark Chocolate (I Use 80%)
  • Pinch of Salt

For the Topping

  • 2 Large Fresh Figs, Quatered
  • ¼ Cup of Pistachios Finely Chopped


For the Base

  • Preheat the oven to 180˚C and Line 6 mini tart dishes or a 20cm dish.
  • Add the ground almonds to a medium size bowl and add 1 wisked egg
  • Add the cacao powder and a pinch of salt
  • Use your hands and mix together until well combine and sticky
  • Delicately Line the pastry dishes with the mixture, making sure there is a thin and even layer and prick the base with a fork three times to stop the dreaded soggy bottom
  • Place in the oven for around 8-10 minutes, but keep an eye on it so the edges don’t burn
  • Take out and allow to cool before adding the mix

For the Filling:

  • Bring a pan of water to simmer and place a bowl over the top then slowly heat the coconut oil and milk
  • Add the chocolate and slowly melt together on a low heat
  • Add the cacao powder, vanilla extract, maple syrup, and a dash of salt
  • Once the tarts have cooled, add the mixture being carful not to spill over the edges
  • If you have any leftover chocolate mix, simply pour into a shallow tray and use is as a chocolate snack when those 4pm cravings hit
  • Leave in the fridge to set for 30-40 mins then sprinkle on the pistachio nuts and fresh figs
  • Leave in the fridge until serving
  • Enjoy!
chocolate and fig tart
chocolate and fig vegan tart