Gluten Free Raw Fig Tarts
Fearless Dining
Fearless Dining
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  • 1 cup shredded coconut (unsweetened) 1 cup cashew meal (I got mine at Trader Joe's) 2 tablespoons sugar 2 tablespoons coconut flour 3-4 tablespoons butter, melted (add 3 and mix. Add one more if needed) For Tart 3 cups ricotta cheese 1 cup plain yogurt ½ cup honey 1 teaspoon vanilla Toppings like fresh fruit, nuts (I used pumpkin seeds), and honey to drizzle on top. Instructions (For the tart, you can make individual tarts, 6" tarts like I did, or a big tart cake.) In a large bowl, add crust ingredients and mix well. Dough should be crumbly, but stay together if pressed. (You don't want it too wet because the moisture from the filling is very wet and will go into the crust.) In a medium bowl, blend all wet tart ingredients with an electric mixer on medium speed. Spray coconut oil into tart pans to prevent sticking. Take ¼ cup crust mixture (if you are using the 6" tart pans, more or less depending on the sizeo f tarts you make) and pour into tart pan. With the back of a spoon, press crust into all edges. Press bottom firm as well. Repeat for all tart pans. Pour filling into tart crust. Chill for 1 hour. Top with fresh fruit, nuts, and drizzle with honey. 3.3.3077



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