Raw Fig Tart with Cashew Creme and Date Nut Crust



  • Crust:
    2 c. almonds or other nuts (I used walnuts for the tart in the picture)
  • 1 c. dates, pitted
  • ¼ c. water (plus extra if needed)
  • ½ tsp sea salt
  • Cashew Creme Filling:
    1 c. cashews, preferably soaked 4 hours and drained
  • 1 tbsp agave syrup
  • pinch of cinnamon
  • water as needed
  • Fig topping:
    fresh figs (about 3 – 5 depending on size)


Step 1

For the crust:
Process almonds until desired consistency. Be careful not to over process or you’ll have almond butter. Add dates, water and salt. Process until you can pinch some of the mixture and it holds together.

Step 2

For the cashew creme filling:
Process cashews, agave and cinnamon until creamy. Add water as needed.

Step 3

For the fig topping:
Slice the figs

Step 4

To assemble:
Cover tart pan with plastic wrap, letting some hang over sides. Put crust mixture in tart pan(s). Using your fingers, press into place, slightly wetting your fingers as needed to help press. Fill with Cashew Creme filling followed by sliced figs.

Step 5

Note: Crust can be lifted out of the pan and frozen before filling.


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