Figs are everywhere here in Holland. And so cheap too! Figs are the most beautiful fruit, which I recently read is not even a fruit. Figs are inverted flowers. Say what? Yes figs are inverted flowers. And it has a very special insect, the fig wasp that must pollinate it by crawling into the fruit and dying in there. This process is incredible to me. I mean this is the stuff of fantasy movies.
So are you saying “euw!” because you might be eating a dead wasp when you bite into a fig? Well yes and no. Once the wasp dies, enzymes within the fig break down the wasp and turn it into protein. So are figs vegan? Is another question that comes to mind? At the heart of it, I would say figs are not vegan BUT it is a very personal choice. If I were vegan I might not have an issue with consuming figs simply because its an act of nature. This is not a man made process. And the relationship between figs and fig wasps is so symbiotic. One cannot survive without the other. It is the most beautiful tragedy you can think of. The wasp sacrificing itself to make something so beautiful. Nothing shouts interconnection like this story. For me, personally, it is a mesmerising scenario.
Whatever you may decide you will agree it is a fascinating procedure between a plant and an animal. It makes the fig extra special. And all those crunchy buts inside it are seeds, hundreds of seeds that make it look like as if you are looking inside the universe.
Figs are simply autumn. And they are so good for your health. Providing roughage, packed with calcium and potassium and an extremely healthy replacement for artificial sugars. Fig jam is very popular in Holland and is enjoyed with cheese all over the country. You can also make my garam masala fig bread here.
But right now we are going to make this amazing no bake fig tart. So damn good and so damn easy. You will be licking your fingers for days. I mean seriously. Go make it!
- For the crust
- 1 ¼ cups pecan nuts
- 1 ¼ cups dried dates (chopped roughly)
- ½ cup oat flour
- 1 tbsp fennel seeds (lightly roasted and ground to a powder)
- 2 tbsps coconut oil
- pinch of salt
- For the chocolate filling
- 4 tbsps cocoa powder
- 3 tbsps coconut oil
- 2 tbsps almond meal
- 4 tbsps rice syrup
- For the topping
- 3-4 fresh figs, cut in thin slices (depending on size of figs this may change). If figs not available, use pears or persimmon.
- Sweet balsamic vinegar for drizzle.
- In a food processor, grind the pecan nuts and the dates together. Do not grind them too fine or too long. You want them to be slightly chunky for texture. Now mix in the fennel seed powder, oat flour, salt and coconut oil.
- In a round baking pan, press down this nutty mixture on the bottom and to the sides. I used a 9” pan with a removable bottom (recommended).
- Freeze for 30 minutes.
- For the chocolate filling, in a pan, add all ingredients and mix well together and let cool a little.
- Putting together, take the crust out of the freezer and pour in the chocolate filling. Now place the fig slices in a pattern of your desire.
- Freeze for another 5 minutes.
- Drizzle with the sweet balsamic vinegar and serve immediately!
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