Makes: 4 Prep: 5 mins Cook: 10 mins Start to Finish: less than 15 minutes
Ingredients
- 3/4 cup almonds
- 7 - 9 dried figs
- pinch salt
- 1 1/4 cups cocoa powder
- 1 cup maple syrup
- 1/4 cup coconut oil, melted into a liquid
Directions
- For the crust, whip almonds in a bullet blender for 30-60 seconds until a fine flour forms.
- Add figs, and process again until thoroughly combined. The mixture should stick together when pinched between two fingers.
- Press the dough into two 4-inch tart pans, making a thin layer on the bottom and sides of the pan to form the crust.
- Next, make the ganache filling. Place cocoa powder, maple syrup, and liquid coconut oil into a blender, and blend on high until smooth, about 60 seconds. Pour into tarts.
- To make a fig heart for the top, carefully slice fig into thin slices. Use your fingers to push it into a heart shape, filling it with extra seeds or thejelly like interior from another slice if needed.
- Refrigerate for at least 3 hours to firm the ganache before serving. Can easily be made ahead, lasts for up to 1 week.
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