Fig Chocolate Tart with Fennel Seeds
 
 
Ingredients
  • 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.
Instructions
  1. 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.
  2. 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).
  3. Freeze for 30 minutes.
  4. For the chocolate filling, in a pan, add all ingredients and mix well together and let cool a little.
  5. 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.
  6. Freeze for another 5 minutes.
  7. Drizzle with the sweet balsamic vinegar and serve immediately!
Recipe by Box of Spice at https://boxofspice.com/2019/09/no-bake-fig-tart-with-fennel-seeds/