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Caramel and Fig Tart
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves 12


1 ¼ cup Alison’s Pantry ground almonds
1 cup Alison’s Pantry shredded coconut
2 teaspoons cacao powder (or good quality cocoa powder)
1 cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
1 tablespoon coconut oil, melted

1 ½ cups Alison’s Pantry natural cashews, soaked for 30 minutes in cold water
2 tablespoons maple syrup
½ cup Alison’s Pantry select dates, soaked for 30 minutes in warm water
¾ cup coconut milk
½ cup coconut oil, melted
1 teaspoon cacao powder (or good quality cocoa powder)
Pinch of salt

12 Alison’s Pantry figs, thinly sliced
1/3 cup Alison’s Pantry shelled pistachios, roughly chopped



  1. Line the base of a 20cm tart tin with baking paper or coconut oil.
  2. Drain water from dates.
  3. Place all crust ingredients into a food processor and pulse for a few minutes until the mixture is sticky.
  4. Press the crust mixture in the prepared tart tin, using the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin, then place into the freezer.


  1. Drain water from cashews and dates.
  2. Place all the filling ingredients in a food processor and blend until smooth.
  3. Spread mixture evenly over the base and return to the freezer for at least 2 hours before serving.

To serve

  1. Place the slice figs on top of the filling and sprinkle with the pistachios
  2. Store in an airtight container in the fridge or freezer.


This recipe was created by Julia & Libby for Alison’s Pantry

Download PDF version here: alisons-pantry-caramel-and-fig-tart