Tbsp honey or other liquid sweetener of choice
2 tbsp vegan butter
3/4 cup GF flour
1/4 cup ground almonds
Tbsp Smooth Peanut butter- I used Pic’s
5 fresh figs
Honey to drizzle
2 Tbsp Smooth Peanut butter
Tbsp Honey or other sweetener of choice
Preheat your oven to 180c and lightly grease a 20cm loose bottom tin with a little vegan butter or coconut oil.
To make the pastry, combine the vegan butter, peanut butter and date syrup and mix until well combined.
Add in the dry ingredients and beat together to form a dough.
Take 3/4 of the dough and press this into the base of the tin and around the sides. Pop this into the oven for around 10 minutes to bake until golden.
Slice the figs into 1/4 pieces and set aside.
Once the tart base has been cooking for 10 minutes, remove from the oven and layer the figs onto the base and add a drizzle of honey all over.
Take the remaining pastry mixture and crumble this on top. Pop the tart back into the oven to bake for 15-20 minutes. You want the topping to be nicely golden and the figs will be beautiful caramelised and juicy.
Meanwhile, for the peanut butter sauce, combine the peanut butter, sweetener of choice and gradually add in splashes of milk whilst mixing until you reach a pourable consistency.
Allow to cool slightly before cutting into portions and serving with a generous drizzle of the sauce!