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Author Notes: This is an uncooked vegan tart. It is rich enough to serve for dessert, but healthy enough to eat for breakfast! I haven't tried the tart with other fruits, but you can feel free to experiment with different combinations. If it doesn't matter to you that the pie is raw/vegan, you can use a sweetener other than agave, such as honey or sugar. You can use any type of nut (or a combination) to make the crust, or you can use a pat in the pan shortbread crust instead. It can be a little challenging to keep the integrity of each slice when serving due to the crumbliness of the crust; chilling the crust in the freezer for 20 minutes before filling/serving can be helpful. —WinnieAb
Make the fruit filling
cups fresh figs, ends trimmed and sliced into quarters
cups fresh blackberries
vanilla bean, seeds scraped away
cup agave syrup
- In a large bowl, gently mix together the figs and the blackberries.
- In a smaller bowl, mix together the vanilla seeds and the agave syrup. Pour over the fruits and allow to macerate for about 30 minutes.
Make the crust
cups raw almonds, crushed in a blender until they resemble a fine meal, or use 2 cups of almond "flour"
tablespoons agave syrup
teaspoon ground cinnamon
pinches sea salt
- In a large bowl, mix together the crust ingredients. They should be quite crumbly and sticky; if not, add a bit more agave.
- Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan.
- Spoon your fruit filling over the crust and drizzle any remaining macerating liquid over the fruit.
- Serve immediately or allow to chill in the refrigerator for a bit; don't let it sit too long, though, or the crust may get soggy.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Fig Recipe
- This recipe was entered in the contest for Your Best Fruit Tart