Healthy plant-based spiced chocolate tart with figs

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Something really strange has been going on with my Instagram lately — it seems the algorithms have changed (again) and smaller pages such as mine are lagging behind (again) unless they pay to have their posts boosted — sucks for me and my numbers, but it doesn’t mean I’m going to stop posting my recipes and photos; even if it’s only little ol’ me looking at them.

Ladies and gents, I give to you this beautiful plant-based chocolate tart with fresh figs on top. With no added processed sugar, this decadent beauty is the perfect chocolate fix and the best thing is…you could even have it breakfast if you felt like it.

It takes about 30 minutes to put together and about 2 hours to set in the fridge/freezer.

Here’s how I made it:

Ingredients:

For crust:

  • 1 cup of date paste (alternatively, you could soak about 20 dates in warm water, pit them and make into a paste in your food processor)
  • 1 teaspoon of organic coconut oil
  • 1 cup of rolled oats
  • 1 cup of salted pecans (you use any kind of nut you like)
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of vanilla pods
  • 1 teaspoon of ginger powder
  • 1 tablespoon of honey
  • 1 tablespoon of almond butter

For filling:

  • 2 ripe bananas
  • 1 ripe avocado
  • 1/3 cup of tahini paste
  • 1/4 cup of date syrup
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla paste
  • 1/3 cup of organic cacao powder
  • A pinch of sea salt
  • 1 teaspoon of cinnamon

For topping:

  • Any fresh fruit you’d like.
  • Cashew cream (optional)**

The method to my madness:

  • First things, first. In your food processor, process the oats, cinnamon, ginger, and pecans into a fine flour.
  • Then, add the dates, honey, almond butter and vanilla and process all together until it forms a dough-like ball.
  • Take out the crust dough and with your hands knead it until it becomes nice and sticks together.
  • In a serving plate lined with wax paper, form the ball into a circular crust (or whatever shape you’d like) using your fingers and pressing down firmly. I created a little pool-like dough so the chocolate doesn’t pour out.
  • Place the dough in the freezer to firm up as you make the filling.
  • In a food processor (sorry, you’re going to have to clean it:)), throw together all the filling ingredients and blitz until it’s nice and creamy — taste it and see if you need to add anything (more honey, more cinnamon…)
  • Pour the filling mixture into the dough and put back in freezer to set (for two hours), or overnight in the fridge.
  • To top, you could make a simple cashew cream by placing 1 cup of raw cashews into a bowl with boiling hot water on top and let sit for two hours. Then blitz all together with a hand blender. I like to add two tablespoons of honey, vanilla paste and a little squirt of lime.

 

That’s it. Super simple. Super healthy. Super beautiful. No nasty processed additives that’ll have you feeling terrible after, this plant-based chocolate tart is just what I needed this hectic Sunday!

Since you’re here, why not follow Straight-upBananas on Instagram, too!

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