Raw Seedy + fruity tart by fig&salt

cass morris for fig and salt

1 cup almonds

1/2 cup hazelnuts

1/2 cup cashews

1/4 cup pepitas

1 cup medjool pitted dates

1/2 cup dried cranberries or sour cherries

1/2 cup dried figs chopped into chunks

1/2 cup shredded coconut

1 cup coconut flour

3/4 cup rice malt syrup

1/2 cup almond or cacao butter (if using cacao butter melt down)

3 cups 70% dark chocolate

2 tablespoons coconut oil


Grind all the nuts in a food processor to either a fine meal or leave a bit chunky if you prefer that like me!

Add dates, figs, Pepita's, cranberries, coconut, coconut flour, almond butter, agave syrup and pulse until you have a sticky mess.

Line a slice tray with baking paper but leave enough hanging over the edge so you can lift the slice out easily once it has set.

Refrigerate overnight.

Combine chocolate and oil over a simmering pot of water and gently melt down. Pour chocolate over slice mixture and pop back into the refrigerator.

Can be refrigerated for up to 10 days.  


For more delicious fig&salt recipes head to:

insta: @figandsalt