No-Bake Fig Tart

I picked up some fresh figs the other day and wanted to use them in a dessert. I am always inspired by Em over at This Rawsome Vegan Life. She makes amazing raw vegan desserts and photographs them beautifully. This dessert was inspired by her site. It has a raw crust, a cream layer (with cooked rice and Sunbutter) and fresh figs on top.

Fig Tart

Crust Ingredients:

1/3 cup raw sunflower seeds (you can use any nut you want, my son is allergic; so we go with seeds)
1 cup oats
1/4 cup flax seeds
6 dates
3 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp salt
3 tbsp warm water

Crust Directions:

Put all of the crust ingredients into a food processor and pulse until it forms a crumbly mixture. Take the mixture and press it into a pie or springform pan. Press it so it evenly covers the bottom and comes just a little up the sides, oh and be sure to eat a little of it along the way - that's what makes cooking fun. Put the crust in the fridge to set while you work on the cream layer.

Cream Layer Ingredients:

1 cup cooked brown rice
1/2 cup Sunbutter or other nut butter
1 tbsp maple syrup
1/2 cup coconut milk (full fat from a can)
1/2 a fresh lemon, juiced

Cream Layer Ingredients:

Put all the cream layer ingredients into a food processor and blend on high until smooth. This takes a little while. Just stop occasionally, scrape down the sides and taste. When it is nice and creamy, it is done. Pour this over the crust in the pan and spread evenly.

Fig Topping:

10 fresh figs, diced

Fig Topping Directions:

Spread the figs on top of the tart and refrigerate for a couple hours to set.

For 12 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 78 g

Amount Per Serving

Calories  282 Calories from Fat  122

% Daily Value*

Total Fat  13.5g 21%

Saturated Fat  6.1g 30%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  96mg 4%

Potassium  262mg 7%

Total Carbohydrates  36.0g 12%

Dietary Fiber  5.4g 22%

Sugars  13.7g

Protein  6.0g

Vitamin A 0% • Vitamin C 1% Calcium 5% • Iron 13%

Nutrition Grade B

* Based on a 2000 calorie diet