cass morris for fig and salt

Serves 8-10

Tart base:

1 cup almonds

1 cup cashews

1 cup walnuts or hazlenuts

1/2 cup coconut flour

1/4 cup agave syrup


Fruit mix:

1/2 cup cranberries

1 cup medjool dates

1/2 cup figs cut into small pieces

1/2 cup sultanas

Juice and zest of one lemon or orange

Small knob ginger finely grated

1 teaspoon cardamom

1 teaspoon cinnamon

1 cup hot water



Preheat Oven to 180'c

Place all base ingredients in a large mixing bowl and cover with hot water. Let sit for a couple of hours to soak.

Drain water and blitz nuts to a smooth consistency. Add coconut flour and slowly add agave syrup if needed to make a dough.

Grease a muffin tin and also coat with flour, tapping to remove express.

Take a tablespoon amount of roll into a ball and press into the tin. Repeat until all tins are full.

Place in fridge for 1/2 hour.

Place fruit ingredients and spices into a food processor make sure medjool dates have been removed! Cover with hot water and blitz until a smooth paste.

Remove muffin tin from fridge and fill with fruit mixture. Bake for 15 minutes or if you'd prefer them raw place in fridge overnight. 


Enjoy! X


For more of Cass Morris for Fig&Salt head to:

Insta: @figandsalt