Beauty Bar Chocolate for the win again with Chocolate Fig Tart with Almond Cocoa Crust. The addition of fig jam (a very naturally sweet fruit) with coconut chocolate ganache is divine. I only had Fig Newtons growing up, so I can’t say it was my first go-to fruit for anything. However, chocolate and figs sounded amazing; and it is.
The tart is simply delicious with minimal ingredients and for today’s pictures I kept the entire tart vegan. Some folks run the opposite direction when they hear “vegan” but think about it, fruit in their natural form create their own sugars. With the right combination of fruit & nuts, and Beauty Bar Chocolate (which is sweetened with monkfruit) you have the perfect naturally sweet “vegan” dessert. So, don’t run, think natural. And, hello; Chocolate!!!
What is Beauty Bar Chocolate?
Beauty Bar Chocolate is “Amazingly Delicious Chocolate That Promotes Beauty & Wellness” and after tasting it, it’s better than delicious. Fairtrade chocolate, good for your skin, vegan and delightfully sweet without a heavy “sugar coma” after you devour this chocolate in any form. I feel like this is how chocolate is meant to be. Today, it’s all about their newest chocolate bar: the Love Bar.
Let’s make this yummy Almond Cocoa Crust. Combine the almond flour, gluten-free flour (or all-purpose), unsweetened cocoa and pure cane sugar (just a tiny bit). I use Bob’s Red Mill gluten-free 1 to 1 Baking Flour. If you cannot find this in your area my Gluten-Free Flour Mix is nearly identical. During this pandemic I had trouble either findings ingredients for my own mix or Bob’s was sold out. Fun year, right?
Melt the coconut oil and water and beat with an egg (detailed directions for a vegan egg substitute is in recipe below). Stir this into the dry ingredients (see above).
The crust dough will be very sticky, so use a spatula to spread it into a 9-inch tart pan. Bake @ 400 F for 15 minutes. Remove from oven and she’s ready for the filling.
While the crust is baking, make the coconut chocolate ganache. When you open the refrigerated can of full fat coconut milk, the solids should be on the top. Scoop out the solid coconut fat with a spoon and discard the liquid. Over medium heat, melt the coconut fat and 12 individual squares of Beauty Bar Chocolate (1-1/3 packages-each package contains 9 individual squares).
Doesn’t this coconut chocolate ganache look tasty? I know, let’s get a spoon, am I a right?
Pour the coconut chocolate ganache into the baked crust. Pipe on the fig jam or plop spoonfuls onto filling while still warm.
Run a knife though the fig jam & filling to create a pattern and garnish the edges with the slivered almonds. Pop this nice warm tart into the refrigerator for 3 to 4 hours and she’s ready to serve.
The chocolate coconut ganache becomes opaque as it cools. And, of course the hardest part is waiting, always. As all of us pie lovers know, the second hardest part is stashing that last slice for yourself.
Chocolate Fig Tart with Almond Cocoa Crust
Ingredients
Filling
- 1 12-ounce can full fat coconut milk, refrigerated at least 4 hours (or place in fridge the night before making tart)
- 1-1/3 packages Beauty Bar Chocolate = 80 gm (12 individual squares)
- 3/4 cup Fig Jam (about 6 ounces)
- 3/4 cup slivered almonds (for garnish)
Almond Cocoa Crust
- 1 cup almond flour
- 1/3 cup gluten-free or all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons pure cane sugar
- 2 tablespoons coconut oil
- 1/4 cup water
- 1 egg beaten (Vegan egg, mix 2 tablespoons ground flax seed plus 1/4 cup water, let soak for 5 minutes)
Instructions
Almond Cocoa Crust
- Preheat oven to 400.
- In a large bowl, stir all of the dry ingredients together.
- In a separate microwave safe bowl, heat the coconut oil and water at 15 second intervals, just until the coconut oil is barely melted. Add the beaten egg (or the vegan egg).
- Pour the egg/water mixture into the dry ingredients and stir thoroughly with a fork.
- Using a spatula, spread the dough evenly into bottom and slightly up the sides of a 9-inch tart pan.
- Bake for 15 minutes, remove from oven.
Coconut Ganache Filling
- Open the can of chilled coconut milk and discard the separated liquid, keeping the coconut milk fat.
- In a sauce pan over medium heat add the coconut milk fat and the broken Beauty Bar Chocolate pieces. Heat and stir just until the chocolate is melted and incorporated into the coconut milk, making a chocolate coconut ganache, this will take about 4 to 5 minutes. Beauty Bar Chocolate and coconut melt will melt fairly fast over medium heat.
- Pour the chocolate coconut ganache into the baked almond cocoa crust.
- Place the fig jam into a decorator piping bag or plastic storage bag, cut off corner or end of piping bag and pipe the fig jam into a spiral on top of chocolate coconut ganache filling while still warm. Or you can plop spoonfuls onto the filling.
- Use a knife and pull through the spirals of fig jam in alternate directions to create a simple pattern.
- Add the slivered almonds around the edge of the tart for garnish.
- Place tart into refrigerator for 3 to 4 hours before serving.
