I am so impressed with how easy and delicious raw vegan desserts are, as well as being healthy and nutritious. This orange blackberry fig tart reminds me of fig newtons a bit. If you like fresh figs and fruit this one is for you!
I like this tart because it was really fast and easy and if “you are what you eat” I will choose this kind of tart any day.
Raw Vegan Gluten Free Orange Blackberry Fig Tart Recipe
1 cup of figs halved and scoop out the flesh
1 cup of blackberries
1 Tablespoon of agave nectar maple syrup or sweetener of your choice
1/2 teaspoon of organic orange peel zest, or 1 drop of orange essence or organic essential oil.
1/2 vanilla bean split and inside scraped out or 1/2 teaspoon of real vanilla extract
I brought vanilla beans back from Mexico which is the only place the orchid bee lives to pollinate the vanilla orchid flowers. All other vanilla plants in the rest of the world are hand pollinated.
Mix all ingredients together and let marinate while you prepare the crust.
1 cup of almond meal ( I used raw skinned almonds that I had soaked to make almond milk and then made ground almond meal with it)
4 pitted cut up dates
1 Tablespoon agave nectar maple syrup or sweetener of your choice
1 teaspoon coconut oil
1/2 teaspoon cinnamon
pinch of pink Himalaya salt
Blend ingredients together until it starts to stick together. Add more agave nectar or coconut oil if it needs to stick together more.
Grease the pans you are going to use for the tarts with coconut oil. Use a coconut oiled spoon or wet hands to press crust into an 8 or 9 inch tart pan or use mini spring form cheesecake pans or mini ramekins for each serving.
Spread filling over pressed crust. You can grate more orange zest over the top if desired.
Eat it right away or refrigerate it until ready. Enjoy dare I say healthy desserts!