Spiced Orange & Fig Tarts

VG - GF - RF - OF
Serving Size:

Early fall means that it is officially the start of fig season, and what better way to celebrate than with this no bake vegan, gluten, refined sugar and oil free spiced fig tarts! The combination of dates, walnuts, cinnamon, orange and vanilla cream pairs beautifully with the light and sweet flavor of the black mission fig. So delicious you can’t have just one!

Date Walnut Crust

  • 10 Pitted Medjool Dates
  • ½ Cup Walnuts
  • ½ Cup Almond Flour
  • 2 tsp cinnamon
  • Pinch of salt

Orange and Vanilla Cream

  • 1 cup raw soaked cashews
  • ½ cup coconut cream*
  • ¼ cup non-dairy yogurt
  • 3 tbsp fresh orange juice
  • 2 tsp orange zest
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • Top with figs and agave nectar

Serving Suggestion:

How To:

  1. Start by adding your pitted dates, walnuts, almond flour, cinnamon and pinch of salt to a food processor or high speed blender. Blend until broken down and dough like consistency is formed. Make sure to press the mixture between your fingers to check that it sticks together. If the dough doesn’t stick, add 1-2 more dates and blend again.
  2. Once dough is formed, add a scoop to all 6 tart shells until dough runs out. Then press dough down into tart shells with your fingers evenly to form the crust. Place tart shells in the freezer to set while you prepare the filling.
  3. To the same high speed blender or food process add your raw cashews, coconut cream, non-dairy yogurt, orange juice, orange zest, maple syrup and vanilla extract. Blend until smooth and creamy. Taste and adjust seasoning if necessary, adding more maple syrup if you want it sweeter and more orange if you want it more tart.
  4. Remove tart shells from the freezer and fill with your orange cream filling. Place back in the freezer to set.
  5. While your tarts are firming up, prepare your figs, slicing into quarters and set aside. Once your tarts have set for about 40-60 minutes, remove from the freezer and top with figs. When you are ready to eat, drizzle with agave nectar and serve! If you are preparing this ahead of time, leave in the freezer and remove about 30 minutes before serving to let thaw.

*Make sure to put your coconut cream in the fridge before preparing the filling, only use the solid coconut cream at the top of the can, try to avoid the liquid part at the bottom of the can.

a sip

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