This Vegan Chocolate Fig Tart Screams Fall

Nov 10, 2020| By JOI team


Nov 10, 2020| By JOI team

This Vegan Chocolate Fig Tart Screams Fall

Almond-Base | Dairy-Free | Dessert | Gluten-Free | Recipe | Vegan | Vegetarian | 

Delicious and easy vegan chocolate tart is perfect for that afternoon sweet tooth we all get. It’s naturally sweetened with figs and maple syrup and the creamy texture that JOI provides this vegan chocolate tart is amazing. 

Vegan Chocolate Fig Tart Recipe Made with JOI

Cocoa powder and figs blend beautifully with JOI and a little bit of water to make the creamiest chocolate filling. You wouldn’t believe the amazing “pop” you get in every bite from the fig seeds. It really sets this tart apart. 

Vegan Chocolate Fig Tart Recipe Made with JOI   Vegan Chocolate Fig Tart Recipe Made with JOI

The crust is vegan friendly or you could use a premade pie crust for ease! Top with fresh figs and dairy free chocolate for a gorgeous holiday-worthy presentation. 

Vegan Chocolate Fig Tart Recipe Made with JOI

Yields 8 slices


For the Crust:

2 cups almond flour

1 cup tapioca flour 

Splash of water

¼ cup coconut oil, solid

¼ cup maple syrup 

Pinch of salt 

For the Filling:

½ cup cocoa powder

1 cup JOI Almond Base

1 ½  cups water 

3 tablespoons maple syrup (or substitute honey or brown rice syrup)

8 dried figs 

Pinch of salt

Optional: fresh figs (halved) and chocolate shavings for garnish 

How It’s Made:

  1. Preheat the oven to 350 degrees and then prep the crust. In a mixing bowl, combine almond flour, tapioca flour, maple syrup, coconut oil, pinch of salt and about a tablespoon of water. Mix in a stand mixer until a ball begins to form.
  2. Place the dough on a lightly floured surface and form a disk.  Wrap in plastic wrap and refrigerate while you prepare the filling. 
  3. In a food processor combine cocoa powder, JOI, water, honey (or substitute), and dried figs. Process until the mixture is smooth. (Note:  It will have fig seeds in it, which adds a little crunch! Embrace it.) 
  4. Remove the crust from the refrigerator and roll it out to about ⅛” in thickness. Press into a 9” tart or pie pan, prick all over with a fork and bake for 10-15 minutes until slightly golden.  Allow to cool.
  5. Pour the chocolate filling into the crust and refrigerate for at least 15 minutes, or overnight. Top with fresh figs. Enjoy! 


Chocolate Fig Tart for Fall | Vegan | Made with JOI

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