• 1 cup almond meal
  • 1/2 cup hazelnut meal (or use all almond meal)
  • 2 tbsp melted coconut oil
  • 3 tbsp honey or rice malt syrup
  • pinch of salt
  • pinch of baking soda
  • 100g dark chocolate
  • 1/2 cup coconut milk
  • 4 figs
  • extra honey or rice malt syrup
  • extra coconut oil for greasing


  1. In a bowl add almond meal, hazelnut meal, coconut oil, honey, salt & baking powder
  2. Mix until a dough like consistency is formed
  3. Press into 6 greased muffin tins or tart tins and put in fridge until hardened (approx 20 mins)
  4. Preheat oven to 170 deg
  5. Slice figs and place on lined baking tray. Drizzle with honey
  6. Put the tart cases in the oven and cook for approx 20-30 mins or until brown
  7. Remove and let cool
  8. Turn the oven to the grill setting and place figs in until browned (approx 5 mins)
  9. In a saucepan, over medium heat, add coconut milk & dark chocolate
  10. Stir and cook until combined. Remove from heat
  11. Pour the chocolate mousse in the tart cases and top with figs*
  12. You can eat them straight away but they are best enjoyed from the fridge!
  • You can also put a fig slice underneath the chocolate mousse