Natalie Norman

Raw Vegan Chocolate Fig Tart & Apricot Layered Tart

Raw Vegan Mini Chocolate Fig Tart & Apricot Layered Tart

Pictured above: Raw Vegan Mini Chocolate Fig Tart (L) and Apricot Layered Tart (R). Keep scrolling to see the full apricot layered tart in all its glory! 

Raw Vegan Chocolate Fig Mini Tart and Apricot Layered Tart


  • How to make easy raw vegan desserts using simple ingredients
  • Nutritional value of dried fruits
  • Strategies for healthy snacking

The kind folks at Made In Nature recently sent me some super yummy complimentary dried fruit treats including dates, figs, and apricots. I couldn’t wait to try them and came up with some fun raw vegan, no-bake, gluten-free dessert treats for you!

Raw Vegan Chocolate Fig Tart and Apricot Layered Tart

Full disclosure: I also dove into the first bag of dates I opened, eating them one after the other. Yes, they were THAT good. Nature’s candies! Perfect if you’re wanting to kick your processed candy habit. Your body is just craving sugar, so give it fruit sugars instead of refined ones that have been stripped of all nutritional value.

But then I got to work making the desserts. The results. WOW!

Amazing what some simple, easy, quality plant-based whole-food ingredients can produce. Many thanks to everyone at Made In Nature for letting me try your products!

Raw Vegan Apricot Layered Tart

Pictured above: Raw Vegan Apricot Layered Tart

Let’s talk about nutrition in these dried fruits for a moment:

Figs are packed with fiber, minerals, and even calcium!

Dates are another great source of natural fiber and energizing clean carbohydrates. Plus, they are high in vitamin A, Potassium, and Magnesium. And even though they are 80% sugar, according to studies they do not raise blood sugar in a negative way, plus they are beneficial for triglyceride and antioxidant stress levels.

Dried apricots are off the charts for vitamin A! Plus they contain folate and vitamin E along with high fiber and healthy sugars for energy, too.

Lifestyle Tip

Keep some dried fruits with you at work, at home, at school, or in your backpack as you hike in the great outdoors. Think of your body as a luxury vehicle and only fuel it with the best! Sometimes you might not have fresh fruit handy, so it’s good to store some dried fruit. It’s very portable for traveling, too!

I believe in intelligent strategies that set us up for success. Don’t let yourself get into a situation where you’re extremely hungry but have nothing to eat. Munching on a little dried fruit that you have stashed in your handbag is a big win!

On to the recipes! Enjoy!

Raw Vegan Apricot Layered Tart

Pictured above: Raw Vegan Apricot Layered Tart

And be sure you’re subscribed to my email list so that we can stay in touch!

Yours in delicious heath,



Raw Vegan Chocolate Fig Tart and Apricot Layered Tart


Please note: The ingredient and product links below are through my Amazon affiliate store, so if you click on them and make a purchase, thank you! Your support helps me get a small commission that I can apply to the costs of running this website and continuing to teach people raw foods around the world. Thank you so much for helping me to help others. I appreciate all of you very much.

Crust Ingredients:
1 1/3 cups unsweetened dried raw coconut flakes
1/2 tsp pink salt
1 tsp vanilla
1 tbsp lemon juice
1/4 cup packed dried figs
1 cup packed dates
1/2 cup raw cacao nibs
1/4 cup raw coconut sugar crystals
1/4 cup raw coconut butter
1/4 cup water
1 1/2 tbsp coconut oil

Chocolate Fig Filling Ingredients:
1/2 cup raw cashews soaked for 4-6 hours then rinsed and strained
1/2 cup packed dried figs
1 tsp vanilla
1/2 cup unsweetened dried raw coconut flakes
1/4 cup raw cacao powder

Apricot Cream Filling Layer Ingredients:
1/2 cup raw cashews soaked for 4-6 hours then rinsed and strained
1/3 cup cacao butter, softened (you can place it in a double boiler and carefully soften it over very low heat, stirring frequently)
1 tbsp vanilla
1/4 cup raw coconut sugar crystals
1/3 cup packed dried apricots


Pulse crust ingredients in food processor until blended into graham cracker crust texture. You should be able to press it together with your fingers and it should stick to itself. Press 3/4 of it into a 9-inch springform pan, cover with tin foil and place it in the freezer. Use the remaining 1/4 crust to press into 2-3 mini tart cups if you want to make little tarts like the one pictured at the beginning of this post. If you don't want to make mini tarts, you can just skip that step and make your crust a little thicker by adding all of it to the springform pan.

Blend the ingredients for your chocolate fig filling, then it all aside, or use 1/4 of it to fill up your mini tarts & sprinkle with a tiny bit of coconut flakes for decoration if you like. If you choose not to make any mini tarts, just set all the chocolate fig filling aside and move on to make the apricot filling for the larger layered tart.

Blend ingredients for apricot filling. Set aside.

Remove springform pan containing crust from the freezer and begin layering fillings, alternating until you run out. (I did two thin layers of each.) Cover with the tin foil again and place back into freezer, allowing it to freeze until very firm, about 2 hours. When you want to serve it, take it out and let it thaw for around 15-20 minutes. You can dust it with a little mix of cacao powder and coconut sugar for presentation, if you wish.

This dessert will stay fresh for up to 2 months in the freezer and a week in the refrigerator if stored in an airtight container.


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