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INGREDIENTS

​Crust:

1 cup Almond Flour/Almond Meal

Pinch of Salt

Pinch of Baking Soda​

3 tablespoons Maple Syrup​

2 tablespoons coconut oil

12 figs (fresh)

Ganache:

2 Avocado

1/2 cup cocoa

1 teaspoon coffee grounds

1 tablespoon maple syrup

1/2 cup crushed hazelnuts

 

METHOD

​Grease 4 single serve tart pans

Place almond flour/meal, salt, baking soda, 2 tablespoons maple syrup and coconut oil in a food processor bowl and pulse blend until combined into a dough.

Roll dough into 4 balls and press into well greased tart pans.  Place tart pans in fridge for 30 minutes.  Preheat oven on 180 degrees Celsius.​

Bake for 10-12 minutes until pastry is golden, then remove and allow to cool.

Place a broiler/ridged flat oven tray in the oven and preheat on the top oven rack.

Whilst oven is heating wash figs and pat dry.  Remove fig stems from all.  Slice 6 figs in half (rounds), and quarter the remainder of figs.  Place figs flesh up on baking paper on ridged flat oven tray.  Drizzle with 1 tablespoon of pure maple syrup.  Cook until syrup begins to brown (5+ minutes).  Ovens vary greatly so watch and remove from oven when nicely browned.​

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Whilst figs are in oven, prepare the ganache.  Place avocado,  3/4 cup cocoa, coffee grinds and maple syrup in food processor bowl and blend until smooth.  Add hazelnuts and pulse to combine in ganache.  In cool tart pastries, cover bottom with fig rounds, fill with ganache.  Garnish with fig quarters and refrigerate for 30 to 60 minutes.  Dust with cocoa powder and serve alone or with Banana ice cream.

 

CHOCOLATE FIG AND HAZELNUT TARTS

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