Caramelised Fig and Ginger Custard Tarts
The perfect Autumnal dessert, this little number gives a good fruit punch with a delicious, crunchy chocolate base! You can have these on the table within a couple of hours, but the topping needs to be pre-made.

For the base:
1.5 cups cacao nibs
1 cup activated almonds
1.5 cups (or around 10) Medjool dates
1 tablespoon vanilla powder
1 tablespoon lucuma powder
pinch of sea salt

 Blend everything in a food processor, except the dates, add these slowly until the mixture comes together. You can use individual tart moulds (with removable base) if you like, or a mini cheesecake tin with removable bases.

Take around 2 tablespoons of mix per mould and press into place, you can bring up the sides a little or leave as a solid base if preferred.

For the filling:
2 cups of cashews, soaked
3 very ripe bananas
½ cup melted coconut oil
3 medium sized figs
1 tablespoon lucuma powder
2 tablespoons of ginger powder
juice of half a lemon
10 soft Medjool dates
3 tablespoons coconut nectar
pinch of sea salt

Using a high speed blender, blend everything until smooth. Pour into the prepared crusts to almost the top of the pan. Place in freezer to set for a couple of hours.

For the topping:
6 medium figs, sliced lengthwise
2 tablespoons of coconut nectar
2 tablespoons fresh ginger, grated

Place the figs in a glass baking dish, the thinner the layers the better, mix through the nectar and ginger. Dehydrate overnight

You can chop these up a little more if you prefer, then add around a teaspoon to the tops of your tarts, plus a little drizzle of coconut nectar to complete.