Fig Cashew Cream Tart

  • This Fig and Cashew Cream Tart by the ever talented Marina Wright will leave your family speechless!



1 1/2 cups Almond Meal

1/4 cup Cocoa Powder

3/4 cup Medjool Dates, pitted

3 tbsp Coconut Oil

Cashew Cream Layer:

2 cups Raw Cashews, soaked overnight

1/2 cup Coconut Milk

1/2 cup Coconut Yogurt

1/4 cup Vegan Sweetener of Choice

1 tsp Vanilla Extract


  • 6 Figs, sliced
  • 1 cup Blueberries


To make base, combine all ingredients in a food processor until you get a dough.

  1. Line the base of a 8 inch square tin and press dough evenly into the base. Set aside.
  2. Prepare Cashew Cream filling by combining all ingredients in a high speed blender and blending till smooth.
  3. Pour over your prepared base. Leave to freeze overnight.
  4. Garnish with sliced Figs and Blueberries, then slice and serve. Store leftovers in an air-tight box in the freezer.

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DessertSnacksEasterGluten FreeRaw

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