Persimmon Fig Tart

Surprise your guest when serving this creation with stacks of vibrant colours inside. This creamy tart captures a lovely and unique combination of flavours that will having everyone at the table asking for more.

Preparation Time: 1 hour

Total Time: 1 hour + 6 hours soaking for nuts and 6 hours freezing to set the cake

Makes a 9" tart, Serves 12


Base Ingredients:

· ½ cups blanched almonds

· ½ cup shredded coconut, unsweetened

· ½ cup ground flax

· 1 cup gluten free oats

· 7 pitted dates

· 3 Tbsp. coco powder

· ½ tsp of sea salt

· 2 Tbsp. agave syrup

· 3 Tbsp. water

Base Method:

1. Place all dry ingredients in the blender and pulse until well combined.

2. Add water in a Tbsp. at a time. Only use what you need. Mixture should be tacky and sticky, not runny.

3. Scrape mixture out of the blender and push into the base of a 9 inch circular tart pan

4. Refrigerate while you make the top layers

Creamy Persimmon and Fig Layer Ingredients:

· 3 cups of macadamia nuts, soaked in water for 6 or more hours

· 2/3 cup melted coconut oil

· 1 cups warm almond milk

· 1/4 cup agave syrup

· 1 tsp vanilla extract

· Pinch of salt

· ¼ cup persimmon

· 1 tsp Rawnice Dunaliella Salina, (or another orange powder)

· ¼ cup figs

· 1 tsp pink pitaya powder

· Garnish: 1/3 cup sliced figs and 1/3 cup sliced persimmon

Creamy Layers Method:

1. Drain and rinse macadamia nuts

2. In a clean and dry blender process macadamia nuts, coconut oil, almond milk, agave syrup, vanilla and salt, until smooth.

3. Split the mixture in half, keeping half in the blender

4. Add the ¼ cup of figs and 1 tsp of pitaya powder into the blender and blend until smooth

5. Pour mixture onto the base in the tart pan, cover and freeze for 2 hours

6. Wash out the blender and add the second half of the macadamia mixture back into the blender

7. Add in the ¼ cup of persimmon and the 1 tsp of Rawnice Dunaliella Salina powder, (or another natural orange powder)

8. Pour the orange layer over the pink layer

9. Gently push the sliced fruit into the top layer of the cake until the top of the fruit and cake are flush

10. Cover and freeze for 4 or more hours

11. When ready to serve, remove the cake from the mold by pushing the inside, transfer onto a tray

*Note: Remember to use discount code LMHALLMAN at www.rawnice.com to receive 20% off all your purchases

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