Banana Fig Tart | Beautiful On Raw

Name: Banana Fig Tart | Beautiful On Raw
Ingredients: 1 cup almonds, soaked overnight and dehydrated for a few hours; 1 cup hazelnuts, soaked overnight and dehydrated for a few hours; 12-14 Medjool dates, soaked for a couple of hours, pits removed, chopped into pieces. Reserve soaking water; ½ tsp. vanilla (seeds or extract); pinch Celtic sea salt; ¼ tsp. coconut oil to lubricate the tart pan; 1 cup pine nuts, soaked for a few hours, drained and rinsed; 1 cup cashews, soaked for a few hours, drained and rinsed; ½ tsp. vanilla; juice of 1 1/2 lemon; 1/2 cup water reserved from soaked dates; 1 Tbsp. raw honey; 7-8 fresh black figs, stems removed, cut into disks; 1-2 yellow firm bananas, peeled and cut into disks; Juice of ½ lemon diluted with a little water for dipping bananas

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Take advantage of the prime fig season to make a delicious banana fig tart, which tastes even better when shared with family and friends.

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Ingredients

1 cup almonds, soaked overnight and dehydrated for a few hours
1 cup hazelnuts, soaked overnight and dehydrated for a few hours
12-14 Medjool dates, soaked for a couple of hours, pits removed, chopped into pieces. Reserve soaking water
½ tsp. vanilla (seeds or extract)
pinch Celtic sea salt
¼ tsp. coconut oil to lubricate the tart pan
1 cup pine nuts, soaked for a few hours, drained and rinsed
1 cup cashews, soaked for a few hours, drained and rinsed
½ tsp. vanilla
juice of 1 1/2 lemon
1/2 cup water reserved from soaked dates
1 Tbsp. raw honey
7-8 fresh black figs, stems removed, cut into disks
1-2 yellow firm bananas, peeled and cut into disks
Juice of ½ lemon diluted with a little water for dipping bananas