5 from 4 reviews

Vegan Chocolate Fig Tart & GF Almond Flour Crust

By Alanna Taylor-Tobin on Oct 3, 2020 (updated Mar 6, 2025) / 21 Comments Jump to Recipe

With a nutty cocoa almond flour crust, creamy chocolate filling, and zippy fresh figs, this chocolate fig tart makes a stunning dessert during fig season. It looks like it came from a fancy patisserie, but it's deceptively simple to make using a press-in tart crust and filling made in a blender in minutes.

This chocolate dessert recipe is friendly to a wide variety of diets: gluten-free, grain-free, vegan, paleo, eggless, and refined sugar-free - though you'd never know it from its rich, buttery, creamy texture.

A few years ago I was craving a tart recipe during fig season, so I made a vegan fig tart. I used a chestnut flour version of my favorite tart crust from my cookbook and filled it with vanilla-ginger custard and layers of fresh figs. I'd been dreaming of a chocolate version ever since.

My chocolate fig tart dreams finally came true and I'm pleased to share this version with you. Crunchy cocoa crust crumbles against creamy chocolate filling layered with ripe, fresh figs. So grab up some figs and give this grain-free vegan tart a whirl.

And if fig season is over where you are, feel free to use different fruit such as strawberries or raspberries. You can find a bunch of other chocolatey tart recipes here, like this vegan chocolate tahini tart.

Also I just searched "fig tart" on my site and realized I have three other fig tart recipes already, including these goat cheese fig galettes, plus another in my cookbook with whipped yogurt and caramelized figs. I guess I really love figs! I hope you do too.

Chocolate + Figs

These two flavors were made for each other, with the bright, jammy taste of figs playing off bittersweet earthy notes of dark chocolate.

This chocolate fig tart starts with an easy press-in crust made with almond flour (or hazelnut flour, shown here). Next it gets two layers of creamy vegan cashew cocoa cream, all layered with fresh figs. The combination of earthy chocolate, tart-sweet figs, and salty nut crust is downright addictive. Plus look at those luscious layers!

Ingredients for chocolate fig tart recipe

Ingredients & Substitution Suggestions

This tart uses a handful of ingredients that you can usually find in any natural foods store.

Crust

A gluten-free (optionally grain-free/vegan) cocoa almond crust forms the base of this chocolate fig tart.

Almond flour, cocoa powder, cassava flour, and tapioca flours form a chocolatey base that holds together when sliced, but melts in your mouth like a tender shortbread cookie. You can swap hazelnut flour or almond meal for the almond flour, sweet rice flour or gluten-free all-purpose flour for the cassava flour, and arrowroot flour for the tapioca flour.
- For a nut-free crust, one reader tested this with an equal weight of sunflower seeds ground to a powder instead of almond flour.
Butter moistens the dough, forming big crumbles that are easy to press into the pan. You can use plant butter for a vegan & dairy-free tart crust; just to decrease the salt a little if your butter is salty. Or use coconut oil and add a splash of water or plant milk.
A small amount of sugar adds sweetness. Feel free to use any granulated sweetener you prefer such as brown sugar, coconut sugar, or maple sugar.
Vanilla and salt add a burst of flavor, making this crust totally addictive.

Note: If you prefer this dessert to be completely raw, you can use this no-bake chocolate crust recipe instead.

Filling

This tart is all about fresh figs, so use the best you can find. Figs are in season in California in June when trees give their first mini-harvest, and then for a second, longer harvest September-October. Look for figs that are firm-ripe, feel heavy for their size, and burst with sweetness. Figs don't continue to ripen after they're picked, so you want them to be sweet from the get-go. I used a combination of green figs, brown turkey, and black mission figs here, but any variety or combination will work.
- If figs aren't around, try this with sliced rounds of strawberries, or top with fresh raspberries, blackberries, or pomegranate. Alternatively, omit the fruit altogether and you'll still have a killer paleo vegan chocolate tart.
Soaked raw cashews form the base of the chocolate cream. If you don't have cashews, I think this would work with an equal amount of nut or seed butter substituted by weight.
Coconut oil sets the cream into a softly sliceable consistency. Extra-virgin coconut oil also lends tropical floral topnotes to the filling. If you dislike coconut flavor, use refined coconut oil which has no flavor. You could also try palm oil, but you need an oil that's solid at room temperature or the filling won't set properly.
Cacao or cocoa powder add chocolatey richness. I used a raw cacao powder here, but any cocoa powder will work.
Maple syrup adds sweetness and rich flavor, and water adds moisture and helps the filling emulsify.
Ground chia or flax seed adds body to the filling, helping it thicken and set. You can buy them preground, or grind whole seeds in a clean coffee or spice grinder.
Vanilla and salt sharpen the flavors.

Method

cocoa tart crust dough in a food processor — 1. Combine the crust ingredients in a food processor or stand mixer. Mix until the butter is incorporated and the dough begins to clump together.

hands pressing cocoa tart crust into pan — 2. Press the crust into a lightly oiled tart pan. Bake the crust, press it down with the back of a spoon, and sprinkle with chocolate. Spread the melted chocolate over the baked crust; this will form a barrier between filling and crust that will keep the crust crisp.

assembling chocolate fig tart — 3. Make the chocolate cream filling by blending everything together until very smooth. Layer the crust with some of the chocolate filling, chill until firm, and top with sliced figs. Repeat so that you have 2 layers of both chocolate cream and figs.

assembled chocolate fig tart — 4. Chill the tart until firm enough to slice, 2-3 hours.

partially sliced chocolate fig tart after chilling — Cut into slices and enjoy. Bojon appétit!

Chocolate Fig Tart for Everyone

Stick a fork in this tart and you'll cut through layers of gooey fresh figs, silky chocolate cream, a layer of chocolate, and a crumbly cocoa crust. You'd never guess this rich, decadent tart that looks like it came from a fancy patisserie is actually kind of easy to make.

Serve slices with a dollop of whipped cream or coconut cream if you like, or wash down with sips of plant milk, coffee, or glasses of red wine.

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free chocolate fig tart, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 4 reviews

Vegan Chocolate Fig Tart & GF Almond Flour Crust

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With a nutty cocoa crust, creamy chocolate filling, and zippy fresh figs, this chocolate fig tart makes a stunning early fall dessert. Gluten-free, grain-free, vegan, paleo, and refined sugar-free options.

Alanna Taylor-Tobin

Prep Time: 30

Cook Time: 30

Chilling time: 4

Total: 5

Servings: 10 servings

Ingredients

Crust:

cooking spray, for the pan
½ cup (75 g) cassava, sweet rice, or GF AP flour (such as Bob’s Red Mill)
½ cup (60 g) almond or hazelnut flour (such as Bob’s Red Mill)
½ cup (45 g) cocoa powder (preferably dutch-process)
2 tablespoons (12 g) tapioca flour
¼ cup (45 g) maple sugar or coconut sugar
¼ teaspoon fine sea salt
6 tablespoons (85 g) cold vegan butter (such as Miyoko’s), diced into 1⁄2” cubes
1 teaspoon vanilla extract
1 ½ ounces bittersweet chocolate, finely chopped

Filling:

1 cup (125 g) raw cashews, soaked 2-8 hours in cool water
¾ cup (175 ml) water
½ cup (45 g) raw cacao or cocoa powder
½ cup (120 ml) maple syrup
2 tablespoons (12 g) finely ground chia or flax seed (I grind whole seeds in a coffee grinder)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
½ cup (120 ml) melted coconut oil (extra-virgin)
~ 1 pound figs (2 dozen medium), trimmed and sliced scant ¼-inch thick

Equipment

food processor or blender and stand mixer

Instructions

Crust:

Position a rack in the center of the oven and preheat to 350ºF. Spray a loose-bottom 13x5 rectangular (or 9-inch round) tart pan lightly with cooking spray and set aside.
In the bowl of a food processor (or stand mixer fitted with the paddle attachment), combine the cassava and hazelnut or almond flour with the cocoa powder, tapioca starch, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Process (or run the mixer to medium-low) until the dough comes together in clumps and the butter is worked through, about 1 minute (or 3–5 minutes if using the stand mixer). It will seem as though the dough won’t come together, but don’t worry – it will!
Dump about half of the crumbs into the prepared pan and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom keeping the edges square. It usually takes me about 10 minutes to make it look pretty.
Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.

Filling:

In the bowl of a blender (preferably high-speed) or food processor, combine the soaked and drained cashews, water, cocoa powder, maple syrup, ground chia seed, vanilla, and salt.
Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high-speed blender and longer if needed.
Add the melted coconut oil and blend briefly until smooth.
Spread a little less than half of the chocolate cream into the bottom of the cooled tart shell. Chill the tart to firm the cream enough to support the figs, about 20 minutes. Top with a layer of fig slices, halving some to fit snugly (see photos in post).
Spread as much of the remaining cashew cream as will fit over the figs (you may have up to 1 cup left over to chill and eat like pudding!). Chill the tart again to firm the cream enough to support the figs, 20 minutes or so. Top with a final layer of figs. Chill the tart until firm enough to slice, at least 2 and up to 8 hours.
If the figs look dry, brush with a little maple syrup or honey diluted with boiling water. Use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the tart. The tart is best the day of baking when the crust is crisp, but extras will keep for up to 3 days refrigerated airtight.

Video

Notes

No figs? No problem. Make this tart with sliced strawberries instead, or top with fresh raspberries, blackberries, or pomegranate arils. Or leave the fruit off and top the tart with whipped coconut cream.

Make-ahead: The crust can be made in advance and stored at room temperature for a day, refrigerated for up to a few days, or frozen for up to 1 month. You can also wrap and chill or freeze the unbaked tart crust if you prefer. The filling is best made right before assembling, otherwise it will solidify if chilled.

See the post above for more substitution suggestions!

Nutrition facts are for 1 of 10 servings.

Nutrition

Calories: 395kcalCarbohydrates: 36gProtein: 6gFat: 28gSaturated Fat: 14gCholesterol: 1mgSodium: 178mgPotassium: 303mgFiber: 5gSugar: 18gVitamin A: 321IUVitamin C: 1mgCalcium: 77mgIron: 3mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

5 from 4 votes (2 ratings without comment)

Vegan Chocolate Fig Tart & GF Almond Flour Crust

Chocolate + Figs