Lemon and Fig Tarts

Figs appeared at the Farmers Market this week and my face lit up with a smile. I adore figs. When I lived in Canada our neighbour had trees out in her front yard that was so abundant in the fruit it took my breath away. We made batches of fig jam, fig bread, fig chutney and more. Now, there are a rarity in my diet alas, it only makes me love them more! This is the first recipe of the new Autumn season, yet trust me, it will not be the last…

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  • 1/4 cup of sunflower seeds
  • 1/4 cup of almond flakes
  • 1/4 cup of coconut
  • 1/4 cup of soft dates


  • 2 ripe bananas
  • ½ cup of desiccated coconut
  • ½ cup of almond meal
  • 1 lemon- zest and juice
  • 1 tablespoon of coconut nectar
  • 3 tablespoons of coconut oil


  • 2 fresh figs sliced to serve

For the base, place all the ingredients in a food processor and process until the mixture comes together- it should be a sticky dough but still have some texture.

Press the base into the bottom of 4 small spring form tart shells and place in the fridge to set.

To make the filling, place all ingredients in the blender and blend on high until extra smooth and creamy.

Pour the filling into the 4 tart shells and return to the fridge to set- around 1-2 hours.

Before serving, place the sliced figs on top of each pie.