We planted our garden and orchard the year we moved to Phillip Island and hubby thoughtfully included a fig tree because I love figs. It took five years before our tree produced fruit, now our tree is filled with figs each autumn. He tenderly cares for each piece of fruit as it ripens, watching, so he can snatch it before the birds peck at the flesh, though I don’t mind sharing with the birds because there’s plenty of fruit.

This chocolate tart’s crust is raw and easily adapted to a rich creamy vanilla tart by omitting the cacao powder. It can be made any time of the year and garnished with different types of fruit, with fresh berries in spring and early summer, slices of yellow peaches in late summer, figs in autumn and crunchy semi-ripe persimmons in early winter.

Health benefits:

·       Raw cacao powder (pronounced ‘cu-COW’) is an amazing superfood that provides far more antioxidants than acai berries, goji berries and blueberries since antioxidants comprise a whopping 10% of the weight of raw cacao powder.

·       It’s the highest plant-based source of iron and is rich in magnesium and calcium. Cacao powder is an excellent source of sulphur for strong nails, shiny hair and healthy liver, is a good source of dietary fibre, and a scientifically proven mood-enhancer.

CHOCOLATE FIG TART

Use a 23 cm (9 inch) tart tin

PB, V, GF, SF, DF

Crust:

1½ cup (170 g) pecans

½ cup (45 g) desiccated coconut

½ cup (45 g) organic oats

3 tbsp (22 g) cacao powder

1/3 cup (80 ml.) rice malt syrup

8 soft medjool dates, pitted

Filling:

1½ (210 g) cups raw cashews, soak in boiled water for 20 minutes and drain

½ cup (125 ml.) full-fat coconut milk

¼ cup (62 ml.) liquid coconut oil

½ cup (125 ml.) maple syrup

6 tbsp (44 g) cacao powder

1 tsp (4.2 g) vanilla extract

½ tsp (2.5 g) of sea salt

Topping:

fresh figs

Line the bottom of the tart pan with baking paper, grease the sides of the tart with coconut oil. Place the nuts in the food processor and process until crumbly, then add the other ingredients and process until the mixture clumps together. Spread the base mixture slowly out from the middle with your fingers to fill the tart pan and place in the fridge. 

Add filling ingredients to a blender and blitz until smooth and creamy and chill in the fridge. Before serving, spoon the chocolate filling into the tart and swirl with the back of a spoon to cover the crust, arrange sliced ripe figs on top. Cut into wedges and serve.