Raw fig & Raspberry Vegan Tart Recipe

Again taking advantage of the abundance of fresh figs here in Turkey, I wanted to create a recipe that was friendly enough for all types of eaters- including vegans/vegetarians. We might not be vegan but I’ve been getting heaps of inspiration lately from This Rawsome Vegan Life, which is this bad ass vegan raw website that has so many mouth watering recipes if not for my love of cheese I’d convert in an instant. So taking that inspiration I’ve created a really healthy dessert- or I guess you could eat it at breakfast too? Anytime as far as I’m concerned! 

Raw Fig & Raspberry Vegan Tart Recipe

The filling for this dish is best assembled the night before and left to develop its flavors overnight. The next day, you can make your crust and put the filling in. Some decorations and its ready to set in the fridge, preferably overnight again if you can stand to wait that long! 

Raw Fig & Raspberry Vegan Tart-1

Raw Fig & Raspberry Vegan Tart-2

I loved the simple components of the crust, just dates and almonds. First the almonds are ground in the food processor, then you add the dates till it completely combines and you can mold in into any shape tin or pie mold you like.

Raw Fig & Raspberry Vegan Tart-3

Raw Fig & Raspberry Vegan Tart-4


Raw Fig & Raspberry Vegan Tart
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  1. 6-8 Fresh Figs
  2. 2 cups fresh or frozen raspberries
  3. 3 Tablespoons brown sugar/honey/agave syrup/maple syrup or omit
  4. 500g Dates
  5. 400g Almonds
  6. Zest of 1/2 orange
  1. Prepare the filling the day before.
  2. Peel the figs and rough chop them, set aside.
  3. In a small saucepan place the raspberries over low heat, add the sugar/honey/agave syrup/maple syrup or whatever you choose + the orange zest till the berries come to a low boil.
  4. Place berries + figs into a small bowl and cover in the fridge overnight.
  5. Next day put the almonds in your food processor and grind to a powder, add the dates. It will form a sticky crust. Scoop the whole thing out and put into your mold. Put the crust in the fridge to set for a few hours.
  6. Pour your filling on top of the crust and cover with plastic wrap. Return to the fridge to set, hopefully overnight again!
  7. Decorate the top with some leftover figs. Eat. Repeat.
  1. This dessert should last 4-5 days wrapped with plastic wrap in the fridge.
Adapted from This Rawsome Vegan Life (Crust)
Adapted from This Rawsome Vegan Life (Crust)
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Look at how the colors changed as the ingredients had a chance to combine and be happy together. Below is how the tart looked 2 days later.

Raw Fig & Raspberry Vegan Tart-8

Raw Fig & Raspberry Vegan Tart-7

This is one of my new favorite recipes so try it and tell me what you thought! 

1 Comment

  • barbara says:

    I copy your recipe of the fruit tartar of figs and raspberries thanks for share , since I like to do sweets I’m going to do it for your Daddy. I’ll let you know ,
    thank you Barbara

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