Raw Fig, Orange and Lime Tart with a Coconut Cashew Crust
For the crazily good crust:
1 cup cashews (soaked overnight or for atleast 4 hours)
1 cup unsweetened shredded coconut
4 medjool dates (soaked in warm water)
6 fresh black figs
1/2 an orange segmented
juice of 1/2 lime
1/4 cup cashews (soaked overnight or for atleast 4 hours )
Blend all ingredients for the crust. Line a springform baking tin with parchment paper and press the crust mixture in to a medium circle, moulding from the sides up.
Then blend all the ingredients for the filling. Pour evenly into crust and place in the freezer to set, overnight or until the filling is solid. Remove, let thaw for 10-15 minutes and dish up much to your guests’ delight.