Raw Fig Tart


Figs are divine on their own, but next level in a raw dessert such as this creamy raw fig tart!


Base Layer

  • 1 1⁄2 cup of almond flour or (ground almonds) 1 cup of raw hazelnuts
  • 1 pinch of salt
  • 4 tablespoons of coconut oil

Cheesecake Layer

  • 2 cups pre-soaked raw cashew nuts (soaked for 2 - 3 hours)
  • 3⁄4 cup of almond milk
  • 1⁄4 of cup coconut oil
  • 3 tablespoons of agave syrup or honey (non-vegan version)
  • 1 scraped real vanilla pod
  • 2 tablespoons of lemon juice 1 teaspoon of lemon zest Pinch of pink salt
  • Fresh figs for topping


  1. In a blender mix the hazelnuts and almond flour together until you get a crumb-like consistency. Then add coconut oil and a pinch of salt. Give it another whizz and make sure it all combines well together. You should have a wet slightly sticky consistency. Just like a traditional biscuit base.Line a 20-inch cake tin with plastic film. Use one of those cake tins where the sides come off so that you can gently take the cake out when it has set.
  2. Press the nut mixture into the cake tin and gently press down so that you have a lovely even base. Make sure you have slightly elevated sides to hold the filling.
  3. Store in the fridge and let it set while you make the cheesecake layer.
  4. Add all your cheesecake layer ingredients to a blender and mix until you get a lovely smooth consistency.
  5. You might have to stop and push the mix down from the sides and add more almond milk to get the mixture going.
  6. But be careful not to add too much liquid as the mixture can get too runny.
  7. Add your silky smooth filling into your healthy nut base. Make sure that you don't over fill.
  8. Let the base set in the fridge for about 2-3 hours.
  9. When the cake has set gently open the cake tin up and carefully peels off the plastic film. Place on a cake platter or plate.
  10. Finally, top off with seasonal sweet figs and enjoy!

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