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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

CHOCOLATE FIG TART

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.

Health benefits:

·       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

Makes a 23cm (9 inch) cake

V, RSF, GF, DF

 

For the crust:

1 cup (12) medjool dates, pitted

1 cup bikinis, activated buckwheat

2 tablespoons nut butter

2 tablespoons cacao powder

pinch of salt

For the filling:

1½ cups raw cashews, soaked overnight and drained

400 grams (14 oz.) coconut milk

¼ cup coconut oil, melted

1 orange juiced

¼ cup cacao powder

½ cup maple syrup

Toppings:

fresh figs

Cut a circle from baking paper to fit the bottom of the cake tin, grease the sides of the tart the with coconut oil. Place all the base ingredients in the food processor and process until the mixture sticks together. Pour the mixture into the prepared cake tin and press down evenly. Process all the filling ingredients in a blender and blend until smooth and creamy. Pour the filling over the tart crust and freeze for about 4-6 hours until set. When serving, remove from the freezer and allow to thaw a little before serving. Slice the ripe figs in halves and arrange on top of the filling in circles.

Enjoy!