Indulge in This Elegant Fig Tart with Coconut-Cashew Cream Recipe

Did you know that figs contain more fiber per serving than most fruits, with a single medium fig providing 6% of your daily fiber needs? This ancient superfruit takes center stage in our luxurious Fig Tart with Coconut-Cashew Cream, a dessert that combines nutritional benefits with sophisticated flavors.

This raw, plant-based dessert proves that healthy eating doesn’t mean sacrificing indulgence – in fact, studies show that coconut-cashew combinations provide essential healthy fats that improve nutrient absorption by up to 40%.

Ingredients List

For the crust, you’ll need 1½ cups of pitted dates (Medjool work beautifully), 2 cups raw almonds, ½ cup unsweetened cocoa powder, and a pinch of sea salt. The dates should be soft and sticky to the touch – if they’re too dry, soak them in warm water for 10 minutes.

The star coconut-cashew cream requires 2 cups raw cashews (soaked for 4 hours), ¾ cup full-fat coconut milk, ⅓ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, and ¼ teaspoon salt. For the topping, gather 8-10 fresh figs (Black Mission or Brown Turkey varieties work wonderfully), 2 tablespoons honey for drizzling, and fresh mint leaves for garnish.

Substitutions: Replace dates with dried figs for the crust, swap cashews with soaked macadamia nuts for extra richness, or use agave nectar instead of maple syrup for a lower glycemic option.

Nutritional Information of Fig Tart with Coconut-Cashew Cream

Nutrient	Per Serving (1/8 tart)	Daily Value %
Calories	385	19%
Total Fat	24g	31%
Saturated Fat	8g	40%
Carbohydrates	42g	14%
Fiber	7g	25%
Protein	9g	18%
Potassium	520mg	11%
Magnesium	85mg	20%
Vitamin K	12mcg	10%
Antioxidants	High	–

This nutrient profile showcases the tart’s impressive fiber content and healthy fat composition, making it a dessert that actually supports digestive health and sustained energy levels.

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Step-by-Step Directions

Begin by processing your soaked cashews in a high-speed blender with coconut milk until impossibly smooth – this takes about 3-4 minutes and creates the silky foundation your tart deserves. Add maple syrup, melted coconut oil, vanilla, and salt, blending until the mixture achieves a consistency similar to thick Greek yogurt.

For the crust, pulse almonds in a food processor until they form coarse crumbs, then add dates, cocoa powder, and salt. Process until the mixture holds together when pressed – it should feel like wet sand that sticks to your fingers. Press this mixture firmly into a 9-inch tart pan, creating even edges and a compact base.

Pour the cashew cream over the crust, smoothing with an offset spatula for professional-looking results. The cream should be level and glossy. Refrigerate for at least 4 hours, though overnight chilling produces the best texture.

Just before serving, slice your figs into elegant rounds or quarters, arranging them in overlapping circles or artistic patterns. Drizzle with honey and garnish with fresh mint leaves for a restaurant-quality presentation.

Exact Timing to Make Fig Tart with Coconut-Cashew Cream

Preparation time: 25 minutes (active) plus 4 hours soaking
Chilling time: 4-6 hours
Total time: 4 hours 25 minutes

This timing represents approximately 30% less active work than traditional baked tarts, since there’s no oven time required. The majority of your time is hands-off chilling, making this perfect for advance preparation.

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Healthier Alternatives

Original Ingredient	Healthier Alternative	Benefit
Maple syrup	Stevia or monk fruit	Reduces sugar by 75%
Full-fat coconut milk	Light coconut milk + cashew milk	Cuts saturated fat by 40%
Dates in crust	Mixed dates and prunes	Adds iron and vitamin K
Honey drizzle	Fresh berry compote	Increases antioxidants
Almonds	Mixed nuts (walnuts, pecans)	Boosts omega-3 fatty acids

These swaps maintain the tart’s luxurious texture while enhancing its nutritional profile, particularly for those managing blood sugar or following specific dietary protocols.

Serving Suggestions

Present your tart on a marble or wooden serving board, accompanied by a dollop of coconut whipped cream and a sprinkle of toasted pistachios for textural contrast. The natural sweetness pairs beautifully with a glass of champagne or herbal tea like chamomile or lavender.

For special occasions, create individual tartlets using 4-inch pans – they’re perfect for dinner parties and allow guests to enjoy personal portions. Consider serving alongside fresh berries or a light fruit salad to balance the richness.

The tart’s elegant appearance makes it suitable for everything from casual family dinners to sophisticated entertaining, proving that plant-based desserts can be both beautiful and delicious.

Need ideas for the perfect dinner before dessert? Discover dinner recipes here for complete meal planning inspiration.

Common Mistakes to Avoid

I learned the hard way that rushing the cashew soaking process creates grainy cream – those 4 hours are non-negotiable for silky results. During my early attempts, I tried shortcuts with hot water soaking, which resulted in an unpleasantly gritty texture that no amount of blending could fix.

Another critical error is over-processing the crust mixture. I once created what resembled nut butter rather than a pressable crust by processing too long. The mixture should hold together when squeezed but still have some texture – aim for about 30-45 seconds after the dates break down.

Temperature control matters significantly. Serving the tart too soon results in a soft, pudding-like consistency rather than the firm, sliceable texture you want. Conversely, leaving coconut oil solid when making the cream creates lumps that are difficult to smooth out.

For lighter fare inspiration, check out creative lunch recipes here to balance your meal planning throughout the day.

Storing Tips for Fig Tart with Coconut-Cashew Cream

Store your completed tart covered in the refrigerator for up to 5 days, though the fresh fig topping is best added within 24 hours of serving to prevent browning. The cream base actually improves with time, developing deeper flavors as it sets.

For longer storage, freeze the tart without fig toppings for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator and add fresh figs just before serving.

Pre-made crust can be stored in the freezer for up to 1 month, making this dessert partially make-ahead friendly. The cashew cream can be prepared up to 3 days in advance and stored separately, then assembled when ready to serve.

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