We planted our backyard garden and wee orchard the year we moved to Phillip Island, and hubby kindly included two fig trees because of my love of the fruit (which he dislikes). Now, nine years later in early autumn, the trees are filled with figs. He tenderly cares for each piece of fruit as it ripens, watching, so he can snatch it before the birds peck at the flesh through the netting. Yet I don’t mind sharing with the little birds. I’ve plenty since the trees bear fruit so abundantly, and I’m left to devise ways to eat and cook, preserve and share.
Chocolate mousse tart is a family favourite that I make and top with whatever fruit is in season, like figs and persimmons in the autumn. The prep is quick and easy, though you need to plan ahead to soak the cashews overnight and afterwards, wait at least 6 hours for the chocolate mousse to set. Yet, I think a delicious dessert is worth the wait.
· Raw cacao powder (pronounced ‘cu-COW’) is an amazing superfood that provides far more antioxidants than acai berries, goji berries and blueberries since antioxidants comprise a whopping 10% of the weight of raw cacao powder. It’s the highest plant based source of iron and is rich in magnesium and calcium. Cacao powder is an excellent source of sulphur for strong nails, shiny hair and healthy liver, is a good source of dietary fibre, and a scientifically proven mood-enhancer.
CHOCOLATE FIG TART
V, SF, GF, T
Makes a 25 cm (10 inch) tart
For the crust:
10 medjool dates, deseeded
1 cup bikinis, activated buckwheat
½ cup desiccated coconut
¼ cup cacao powder
pinch of salt
For the filling:
1½ cups raw cashews, soaked overnight and drained
400 grams (14 oz.) coconut cream
¼ cup coconut oil, melted
¼ cup orange juice
¼ cup cacao powder
½ cup maple syrup
Place all the base ingredients in the food processor and process until the mixture sticks together. Cut a circle from baking paper to fit the bottom of the pan, grease the sides of the tart pan with coconut oil. Place in the freezer while preparing the filling. Process all the filling ingredients into a blender and blend into a smooth consistency. Pour the filling into the tart crust and freeze for about 4-6 hours until set. When serving, remove from the freezer and allow to thaw at least 15 minutes before serving. Slice the ripe figs in halves and arrange on top of the filling in circles.