Growing up in a large Italian family, food is everything. Food is always the centre of celebrations, we discuss and dispute around it, we share it, gift it, cook it and love it. I am grateful that my gorgeous Nonna has the best green thumb I have ever known and she is always willing to share her homegrown fruits and vegetables. She presented me with a little tub of the freshest, juiciest figs and I knew they needed to be enjoyed in their pure natural state.
Introducing the raw fig tart!
INGREDIENTS
Base:
1/2 cup organic almonds
1/2 cup sunflower seeds
1 tbsp tahini
1 tbsp desiccated coconut
1 tbsp rice malt syrup
Filling:
1 cup organic cashews soaked overnight
3 large whole fresh figs (I removed the skin from 2)
1 tsp vanilla bean extract
1 tbsp rice malt syrup
1/4 cup coconut cream
Method:
1. In a food processor place all the base ingredients, process until a fine crumb.
2. Push base mixture into two small tart molds and set aside
3. Place all the filling ingredients into the food processor and process until smooth. Once smooth fill the tart mold with the mixture.
4. Place in the fridge overnight to set. Before serving top with fresh slices of figs and enjoy straight away
Xx
. 
.