Super Berry Fig Tart Recipe That You Cannot Miss In Your Dessert Menu

Once again, the amazing tastiest, looking recipes yet, a no-bake cheesecake tart made with figs and infused with our super berry tea! Vegan friendly.

Ingredients:

Base:

• 5 cups roasted buckwheat
• ½ cup prunes
• ¼ cup cacao powder
• 2 tbsp maple syrup
• ¼ tsp Himalayan pink salt

Filling:

• 1 cup cashews (soaked for 6 hours and rinsed)
• ¼ cup maple syrup
• 3 X Super Berry teabags
• 80ml boiling water
• 1 tsp vanilla bean paste
• Juice of ½ a lime
• 1 can coconut milk (just the thick part form the top of the can)
• ½ cup melted coconut oil
• 1 tsp beetroot or pitaya powder (for colour)
• 3-4 fresh figs or other fruit

 Method:

1. Add the boiling water to the super berry teabags and allow them to steep for 10 minutes, then discard the teabags.
2. Meanwhile, add the roasted buckwheat to your food processor and blend on high speed for 1 minute or so, then add the remaining base ingredients and continue to blend until they stick together to form a dough.
3. Line a 9-inch pie pan with the base by pressing it down firmly with your fingers. Place the base in the freezer whilst you prepare the filling.
4. For the filling, combine all ingredients apart from the coconut oil in your blender and blend until completely smooth and creamy.
5. Lastly, add in the coconut oil and blend again for another 30 seconds.
6. Pour the mixture on top of the base, arrange the figs on top and allow them to sit in the fridge or freezer overnight.
7. If you are freezing the cake, allow it to thaw for about an hour before serving.
8. enjoy!

If you like no-bake treats, look at our recipes for chamomile cheesecake or Moroccan mint chocolate raw slices.