Raw Vegan Fig Pear Tart

This recipe is from Rawamzing.
We altered it to to our taste and needs.
We used mullberries ground in the food processor instead of cashews in the crust and used cacao butter instead of coconut butter. We also made half of the recipe, because that is all we needed. I also used my favorite ganache, using the same portions of the cacao butter, cacao powder and maple syrup plus vanilla. For a half recipe it is 2 TBS of each.

Raw Vegan Fig and Pear Tart with Lavender and Chocolate Sauce

serves 8

Crust:

• 1 cup cashew flour (mullberries)
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup

1. Whisk chia seeds into cashew flour.
2. Add maple syrup and stir (you might want to use your hands for this) until well mixed.
3. Press into 8-inch tart shell. It is a little sticky, just be patient. You can lightly oil or dampen your hands if you need to.

Filling:

• 1/2 cup maple syrup
• 1/4 cup coconut butter, softened (cacao butter)
• 1 teaspoon vanilla
• pinch himalayan salt
• 2 red pears, chopped
• 1 cup figs, quartered
• 1/2 teaspoon Culinary French Lavender (optional)

1. Whisk together maple syrup, coconut butter, vanilla and salt.
2. Stir pears and figs into maple syrup. Make sure all fruit is coated.
3. Pour over crust in tart pan.
4. Sprinkle lavender buds sparingly over top.
5. Refrigerate until set.

Ganache:

• 1/2 cup raw cacao powder (1/4 cup)
• 1/2 cup maple syrup (1/4 cup)
• 1/4 cup coconut butter, softened (cacao butter)
  (we added 1/2 tsp vanilla)

1. Whisk all ingredients together until smooth. Use to top the tort.

* You can find coconut butter here: Organic Raw Coconut Butter
or make your own with this recipe: Homemade Coconut Butter