Crust: To the bowl of a food processor fitted with an S blade, add the coconut flakes and almonds. Combine for about 30 seconds, until the almonds have broken down into a sandy flour. Add the dates, first amount of melted coconut oil and pinch of sea salt. Blend for about 30 seconds, until you have a malleable mix that looks like coarse sand. Press the mixture into the bottom and up the sides of a tart pan.
Cashew Cream Base: For the cashew cream base: in the bowl of a high-powered blender, combine the soaked cashews, second amount of melted coconut oil, first amounts of maple syrup and cashew milk, cardamom, vanilla, lemon juice and fresh ginger (or sub powdered ginger). Blend on high for 3 to 4 minutes, until the mix is super creamy and smooth. Taste and adjust sweetness and spices as you like. Pour the cream over your crust base and freeze until firm.
Maple Caramel Sauce: While the tart is firming up, make the maple caramel: in a small sauce pan combine the second amounts of maple syrup and cashew milk. Set over medium low-heat and simmer until reduced by half, stirring occasionally. Stir in the vegan butter and pinch of salt and cook for another few minutes, or until the mix coats the back of a spoon. Cut off the heat and let cool to room temperature. Once cooled off, blend (or use an immersion blender) to bring the caramel together into a thick emulsified sauce. It thickens more as it cools. Note: I find this sauce tends to separate over time so I just reblend it as needed.
Top It Off! To put the tart together: top the tart with sliced figs, a generous drizzle of salted maple caramel sauce and rose petals. Pop the tart out of the tart pan. Let thaw at room temp for 5 minutes before slicing and serving. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.