Hungry Harvest recently offered us some fresh figs, and we leapt at the opportunity to try some fun stuff with healthy ingredients we don’t use very much. We have a fig tree in the back yard, and this year it started flourishing, but it’s still not yielding much fruit. When it does, you can be sure we’ll be making some of these vegan, gluten free chocolate fig tarts, because they’re delicious.
1/2 cup almond meal
1 Tbsp Coconut oil
1/2 Tbsp maple syrup
A pinch of salt
1 cup fresh figs, chopped finely
1/4 cup coconut sugar
Juice of 1/2 lemon
1/3 cup dark chocolate chips
1/4 cup coconut milk
Mix almond meal, coconut oil, maple syrup, and salt until they start to stick together and look like wet sand. Press into a mini tart pan. Bake at 350° F for 15 minutes or until golden brown.
Place figs, sugar, and lemon juice in a pot and cook over medium-low heat, stirring frequently until sugar is dissolved and fruit has a thick jammy consistency.
Heat coconut milk in the microwave until bubbling hot. Pour over chocolate chips. Let sit for a minute before stirring.
To assemble: scoop jam into cool tart shell, reserving a tablespoon or so. Spread chocolate ganache over jam. Place sliced fresh figs on top. Mix reserved jam with a bit of water and brush on top of sliced figs.