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.
Servings: 10 -12 slices
Calories: 383kcal
Ingredients
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
Instructions
- Preheat the oven to 325º F.
- 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.
- 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.
- 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.
- Chill the tart for at least 6-8 hours, ideally overnight until set. Top with fresh figs and berries, slice and serve chilled.
Notes
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
Serving: 1/12 of tart | Calories: 383kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Sodium: 487mg | Fiber: 3g | Sugar: 38g