Vegan white chocolate, strawberry and fig tart

Method

1. Step 1

   Place the cashews in a bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.

2. Step 2

   Grease a 22cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place the almonds, oats, coconut, date and cinnamon in a food processor and process until finely chopped. Add the coconut oil and half the maple syrup and process until the mixture just comes together. Spoon into the prepared tin and use the back of the spoon to press the mixture evenly over the base and side of the tin. Place in the fridge for 1 hour to set.

3. Step 3

   Place the strawberry, fig, if using, and remaining maple syrup in a medium saucepan over medium-high heat. Cook, stirring, for 6-8 mins or until the fruit softens and the mixture thickens. Set aside to cool completely.

4. Step 4

   Drain the cashews. Place cashews, almond milk and 2 tbs of strawberry mixture in a blender and blend until smooth and creamy. Transfer to a bowl. Fold in the melted chocolate until just combined. Spoon remaining strawberry mixture over the base of the tart case. Spoon over the cashew mixture. Place in the fridge for 30 mins to chill.

5. Step 5

   Carefully open the cans of coconut cream (don’t shake the cans). Scoop out the firm cream at the top of the cans and place in a chilled medium bowl (reserve remaining coconut liquid in the can for another use). Add the vanilla and extra maple syrup. Use an electric mixer to whisk until soft peaks form. Spoon the coconut cream mixture over the tart to serve.