No-bake summer fig tarts
Prep time
Total time
These tarts are perfect for those days when you don't want to heat the oven. Refined sugar free and bursting with the sweet taste of summer.
Serves: 5 small or 1 large tart
  • For the filling:
  • 1 cup raw cashews
  • 1 vanilla bean
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • pinch of salt
  • 1 pint of fresh figs, rinsed and cut into quarters
  • 1 tablespoon honey mixed with 1 tablespoon hot water
  • ½ teaspoon vanilla paste or vanilla extract
  • ½ teaspoon Maldon sea salt
  • For the crust:
  • 7-10 medjool dates, pitted
  • ½ cup walnuts
  • ½ cup almond flour
  • ¼ teaspoon cardamom
  • ¼ teaspoon salt
  1. Cover the cashews and vanilla bean with enough water to cover and let sit for at least an hour or up to overnight.
  2. For the tart shell:
  3. Line a standard pie or tart pan or 5 3-inch mini tart pans with parchment paper.
  4. Add the walnuts, almond flour, cardamom and salt to the bowl of a food processor and process until you achieve a fine meal.
  5. Add the dates one at a time until the mixture holds together when you squeeze it between your fingers. (If your dates aren't sticky and soft you may want to soak them in hot water for 10 minutes and then drain them before adding to the processor.)
  6. Divide the crust topping evenly between the tins and press with your hands to evenly cover the bottom and sides of the pans. I find that having my hands lightly coated with water makes spreading the mixture easier. Place the lined tart pans in the freeze to chill while you prepare the rest of the ingredients.
  7. Drain and rinse the cashews and vanilla bean and add to a high-speed blender or food processor. Add the almond milk, maple syrup, lemon juice and salt and then process on high until the mixture is creamy and smooth. If it's too thick add a tablespoon of additional almond milk at a time until it spreads easily.
  8. Remove the chilled tart pans from the freezer and evenly divide the cashew cream using an offset spatula to smooth the tops. Combine the chopped figs with the honey and vanilla paste and toss to coat. Layer the figs on top of the tarts and sprinkle with the sea salt.
Recipe by Scaling Back at