Rustic Raw Tart with Caramel Filling and Fresh Figs

By Chef: Nadia Petrova
Posted: July 20, 2012


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A buttery crust of soaked, peeled almonds, fragrant cold pressed coconut, and raw organic honey creates the base of this delicious raw tart complete with a rich caramel chocolate sauce and plenty of fresh figs on top. By first soaking the almonds we deactivate the enzyme inhibitors and increase their nutrient absorption. Peeling them will enable you to achieve a beautiful white hue with the crust, mimicking the look of pastry dough.


For the Tart Crust:

  • 2 cups soaked and peeled almonds
  • 1/2 cup coconut oil
  • 1/3 cup honey or any other sweetener
  • 1/2 teaspoon salt

For the Filling:

  • 2 cups soaked, pitted and peeled dates
  • 1/2 cup coconut oil
  • 1/2 cup almonds butter
  • 4 teaspoons maple syrup
  • 4 teaspoons cacao powder
  • 1/4 teaspoon of salt


For the Tart Crust:

1. Soak the almonds overnight, rinse well and peel them.

2. Blend everything using the S knife until it starts to form a ball.

3. Take some small tart pans and roughly spread the dough on them.

4. Put in the refrigerator and leave there to harden for 24 hours.

For the Filling:

1. Soak the dates for 24 hours, peel them and add to the blender.

2. Add everything else and blend using the S knife.

3. If it’s too thick add a little bit of the soaking water from the dates.

4. Spread evenly on the tarts crust.


Spread the filling on the crust, top with fresh figs and enjoy! Keep the tarts in the refrigerator and take out right before consuming.