recipesNisha Vora4 Comments

Fig Tart

recipesNisha Vora4 Comments
Fig Tart

I wish fig season would last forever. Figs are such a beautiful and perfect fruit - they are soft and supple, voluptuous and luxurious, creamy and sensuous. Guess I should have included a disclaimer for the X-rated imagery. I hope you're not reading this with your kids! You're probably not because, one, everyone knows kids can't read, and two, even if they could, they would be incredibly bored by this blog. But just in case they are reading, my sincerest and belated apologies.

In any event, I love a good fig. Figs are great toppings for breakfast parfaits and smoothie bowls, they make absolutely gorgeous desserts, and they even work well in savory dishes like salads or sandwiches. Plus, they're super popular in the foodie world on Instagram, and I'm sure that's all you care about these days.

Coconut yogurt, granola, and buckwheat parfait with figs

raw fig bars

Figs are a bit pricey, though, depending on where you purchase them. However, IMHO, they are totally worth the price. But you already knew that because you just read my lascivious ode to the fig, you perv.

If you're looking for a raw vegan dessert that's easy on the eyes, try this tart out and top it with sliced fresh figs. It'll be a show-stopper at your next party! Or, you can keep the tart to yourself and shamefully eat it by the forkful, hovering over your kitchen sink to avoid crumb slippage. Either way works with me, though you can usually find me doing the latter. Enjoy!

Fig Tart

Vegan, Gluten-Free 

Crust Ingredients

  • 3/4 cup oats (can sub more almond flour for a Paleo-friendly version)
  • 3/8 cup macadamia nuts
  • 3/8 cup almond flour
  • 3/4 cup dates, pitted
  • 1/2 teaspoon vanilla powder (or extract)

Filling Ingredients

  • 2 ripe small bananas
  • 1/2 cup macadamia nuts, soaked for at least 4 hours and drained
  • 1/3 cup shredded coconut
  • 1/3 cup dates, pitted
  • Juice and zest of 1 small lemon
  • 1/2 teaspoon vanilla powder (or extract)
  • 3 tablespoons of coconut cream 
  • Topping: fresh figs, sliced
  • Topping: dark chocolate, melted
  • Topping: pistachios, chopped


  1. For crust, pulse the oats in a food processor until a fine powder forms. Then, add the nuts and pulse until they are ground. Add the remaining crust ingredients and pulse until you have a sticky dough. Press the crust mixture on the bottom and sides of a 7-inch tart pan. Place in the freezer to set while you prepare the filling.
  2. For the filling, place all of the ingredients in a food processor and pulse until you have a thick, creamy, and smooth consistency.
  3. Pour filling onto crust and set in freezer for at least 4 hours.
  4. Remove from freezer, let the tart come to room temperature, and decorate with fresh figs.
  5. If desired, drizzle dark chocolate on top of tart and garnish with pistachios.