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Fig And Tahini Truffle Tarts

Fig And Tahini Truffle Tarts. Rich and decadent, filled with dark chocolate ganache and a touch of tahini.

Ingredients

For the crust:
1/2 cup coconut oil

1 tablespoon granulated sugar

2 tablespoons confectioners’ sugar

1/2 teaspoon natural vanilla extract

1 cup all purpose flour

1/8 teaspoon salt

2 tablespoons cold water

For the filling:
1 1/4 cup vegan chocolate chips

1/2 cup canned coconut milk

1/2 cup unsweetened coconut beverage

3 tablespoons unsweetened cocoa powder

5 tsp tahini, divided

2-3 figs, sliced

Instructions

To prepare the crust, preheat the oven to 350F. Coat 5 4-inch tart molds with cooking spray

In a medium bowl and with an electric mixer, cream together the coconut oil and granulated sugar for one minute. Add the confectioner’s sugar and vanilla and continue beating for another minute until combined Reduce the speed of the mixer. Add the flour, salt and water and mix until just incorporated

Using your hands, pull the mix together to form a dough

Divide the dough into 5 equal pieces. Press each piece into the greased tart molds, as evenly as possible, so it slightly comes up the sides. Refrigerate for 15 minutes

Prick the dough with a fork several times and bake for 25 minutes, until lightly golden. Set aside to cool completely

Place the chocolate chips in a large heat-proof glass bowl

In the meantime, bring the coconut milk and coconut beverage to a simmer in a small saucepan, making sure it does not come to a boil. Remove from heat and pour it over the chocolate chips. Stir until the chocolate has melted completely. Whisk in the cocoa powder until well incorporated. Let it cool until the crust is ready

Pour the chocolate over the cooled tarts. Drizzle a teaspoon of tahini per tart, and swirl it around using a toothpick. Refrigerate them until the chocolate has set, 2-3 hours. Top with sliced figs