Raw Fig Tart with Tofu Cream

Raw Fig Tart with Tofu Cream

IMG_3115I tried my first fresh fig earlier this fig season! Figs are so expensive so I have never bought them. I actually got a whole bag of figs from a neighbor. If you see a neighbor with large fruit trees, they usually have too much fruit so it does’t hurt to ask for some. Plus it helps reduce food waste and you get to meet new neighbors!

I used to buy packaged fig bars which were delicious, but nothing is more satisfying than slicing into a fresh whole fig to discover the precious little pink gems inside. I imagine a fig to be an edible geode. Anyway, I was looking on Pinterest for some fig-spiration and found some fig tarts that used a filling of cashew cream or coconut cream. I decided to make my own fig tart with homemade tofu cream instead, to keep it more locally produced. For this recipe I used California grown figs, dates, walnuts, and almonds. I used one batch of tofu, which was about 2 cups of dried soy beans. However, you can use a package of tofu if you are short on time.

This tart is creamy, has no refined sugars or oils, is gluten-free and vegan. IMG_3113IMG_3114



  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup dates (about 6 whole)
  • 1 tbsp flaxseeds
  • 1 tbsp desiccated coconut
  • 1/2 tsp cinnamon


  • 1 3/4 cup soft tofu
  • juice of 1/2 lemon (1 tbsp)
  • 1 ripe banana
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 4-5 figs


  1. For the crust, combine all crust ingredients in a food processor and blend until well combined and sticky.
  2. Line a 8.5 x 4.5 inch loaf pan with tin foil. Press date mixture starting on the bottom and up the sides, making sure it is evenly pressed. Place crust into the freezer until it is solid (about a few hours)
  3. For the cream filling, combine all cream ingredients, tofu, lemon juice, banana, maple syrup, vanilla, and cinnamon, into a food processor. Blend until smooth. Scoop cream filling into the crust and smooth surface with a rubber spatula. Freeze until it is solid enough to slice (about 1-2 hours). Top off the tart with thinly sliced figs.


If you made this recipe let me know! Leave a comment or tag me on Instagram, @plantifulpicnic and #plantifulpicnic.

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