Raw Fig and Lemon Tarts with Camu Camu

Desserts Snacks

By Emily Williamson

During Winter it's so important to maintain a robust immune system and the combination of raw lemon juice and our Camu Camu Powder can help you do just that.You can never go wrong with a lemony dessert and these raw, vegan, zingy tarts are simple to prepare and will definitely impress! They can be prepared well in advance, stored in the freezer and whipped out when a healthy sweet treat is in order. - Emily ...

Ingredients
Method

Base
1 cup Shredded Coconut
⅓ cup Plain Buckinis (or Caramelised Buckinis)
½ cup almond meal
6 dried figs
1 tsp Camu Camu Powder
½ powdered ginger
¼ teaspoon sea salt
Filling
1 tablespoon raw coconut oil
1 cup raw cashews (soaked for 2+ hours or overnight)
¼ cup filtered water
¼ cup Coconut Nectar
Pinch Himalayan crystal salt
1 heaped teaspoon raw Coconut Oil
1 teaspoon Vanilla Powder (or 1 Vanilla Bean, scraped)
Juice + zest from 1 lemon

Step 1First you need to prepare the figs by covering them in boiling water for at least 2 hours.
Step 2Drain the figs and put all the ingredients into a food processor and blend on high until the mixture starts to come together. The base should hold together when pressed with your fingers.
Step 3Press the mixture into mini tart tins or a muffin tray – line the tray with cling wrap to make sure the bases come out easily. Leave in the fridge to set while you prepare the lemon cashew filling.
Step 4While the bases are chilling, prepare the filling! Drain the cashews and give hem a through wash. Pop them in a food processor along with all the rest of the other filling ingredients and blend until the mixture is really smooth and creamy. This could take up to 10 minutes and you may need to stop and scrape down the side of the food processor a few times.
Step 5Once the bases are set, remove from the fridge. Using a spoon, dollop the filling into each base until filled up. Top with a little grated lemon rind.
Step 6Again, return to the fridge to set a bit longer or eat right away!