Dessert, Gluten Free, Vegan

Salted Maple Granola Fig Tart

This Salted Maple Granola Fig Tart has layers of creamy coconut custard, sweet fig jam and a salty sweet granola crust. Served with fresh figs and mixed berries for an easy (but crazy delicious) vegan and gluten free dessert!

Salted Maple Granola Fig Tart

Ingredients in Salted Maple Granola Fig Tart

Rolled Oats: Oats are the primary ingredient in our homemade granola crust. Rolled is my go-to but quick cooking would also work. Avoid steel cut or thick cut oats as they may not bake properly.

Seeds: A blend of pumpkin and sunflower seeds adds a nice nutty, toasted flavor to the crust. Make sure you use raw, hulled seeds.

Coconut Oil: This acts as our binder and makes the crust super crunchy, even after it’s been refrigerated or frozen!

Maple Syrup: For a bit of natural sweetness.

Sea Salt: Honestly the best part about this fig tart. The salty crust pairs so well with the sweet fig jam and rich filling. Fine sea salt is my preference, but use whatever you have on hand!

Coconut Cream: This is going to make the filling super creamy and rich. You can buy cans of coconut cream or scoop that solid white part off two cans of full fat, unsweetened coconut milk. I definitely recommend refrigerating the cans for a couple hours before you make this recipe so the cream solidifies and it’s easier to separate.

Extra Firm Tofu: If you have never used tofu in vegan baking before, this may seem like a weird ingredient. I promise, you’re not going to taste it, but the tofu will help make the filling creamier and more stable once it sets. Extra firm is key here, so avoid silken or firm varieties.

Powdered Sugar: Because it’s super fine, powdered sugar prevents the filling from turning gritty. It also contains a little starch, which helps with setting.

Lemon Juice: For a slight tang.

Fig Jam: A layer of fig jam goes in between the crust and coconut filling for a little extra sweetness and figgy flavor.

Fresh Figs and Berries: Fresh figs can be difficult to find, but in the US, they’re in season around late August to October. Black mission figs are my favorite and go wonderfully on this fig tart. Try other toppings too, like blackberries and blueberries!

Salted Maple Granola Fig Tart

How to Make This Granola Fig Tart Recipe

Let’s start with the crust.

Dump the oats, seeds, melted coconut oil, maple syrup and salt into the bowl of a food processor. I don’t recommend using a blender on this one because it may get stuck. Give everything a few good pulses until the mixture resembles very coarse sand. Use the back of a measuring cup to press the blended crust into an 11” tart pan.

The crust bakes for about 20 minutes until it’s crisp and golden brown. Let that cool completely in the pan while you make the filling.

Grab those cans of coconut milk from the fridge and scrape off the solid white part from the top. The water underneath can be used for something else so don’t throw it away! Measure out the cream and add it to the food processor along with the tofu, sugar, lemon juice and vanilla. Blend it up until smooth and creamy. Depending on the power of your food processor, this may take about 2-5 minutes of continuos blending.

Once the crust has cooled, spread a thin layer of fig jam on the bottom. This not only adds a delicious layer of sweetness, but it keeps the crust super crunchy. Pour over the filling and pop the tart pan in the fridge to chill for at least 6 hours.

After the filling sets, load on all of those fresh figs and berries. Arrange them like I did in the picture or make slices and cover the entire tart.

Salted Maple Granola Fig Tart

Tips for Serving

This fig tart is best served right out of the fridge. If it sits out for too long, the coconut filling will begin to soften. It’ll still be delicious, just a little harder to slice. The tart can also be put in the freezer and enjoyed frozen. This is actually my preference, the crust stays crunchy while the filling has an almost ice-cream like texture. You may want to run a knife under hot water between each cut if you choose to freeze the tart.

Salted Maple Granola Fig Tart

More Dessert Recipes to Try:

Made this fig tart recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

Yield: 10-12 slices

Salted Maple Granola Fig Tart

salted maple granola fig tart

This vegan salted maple granola fig tart has crunchy toasted crust, sweet fig jam layer and a creamy coconut based filling, . Topped with fresh figs and berries for an easy (but still impressive) dessert.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 8 hours
Total Time 8 hours 40 minutes


For the granola crust

  • 2 cups rolled oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup hulled sunflower seeds
  • 1/3 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 3/4 tsp sea salt

For the filling + assembly

  • 1 1/2 cups coconut cream*
  • 7 oz extra firm tofu, squeezed of excess moisture
  • 3/4 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup fig jam
  • Fresh figs and berries for serving


    1. Preheat the oven to 325º F.
    2. Add all crust ingredients to the bowl of a food processor. Pulse into course crumbs. Use your fingers or the back of a measuring cup to press the mixture into an 11” tart pan. Bake for 20-25 minutes or until crisp. Let cool completely before filling.
    3. To make the filling, add the coconut cream, extra firm tofu, powdered sugar, lemon juice and vanilla extract to the food processor and blend until smooth.
    4. Spread a thin layer of fig jam on the bottom of the cooled tart crust then pour over the filling, tapping the pan gently on the counter to release any air bubbles.
    5. Chill the tart for at least 6-8 hours, ideally overnight until set. Top with fresh figs and berries, slice and serve chilled.


There are no stabalizers or artificial ingredients in this recipe so it's best to keep this tart refridgerated right up until the point of serving to prevent melting. It also tastes delicous frozen!

Nutrition Information:



Serving Size:

1/12 of tart

Amount Per Serving: Calories: 383Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 487mgCarbohydrates: 54gFiber: 3gSugar: 38gProtein: 6g

All nutritional info is an estimation

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  1. Pingback: Cinnamon Roll Muffins (vegan, no yeast) - Wandering Chickpea

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