No Bake Fig Pie
Servings: 1 tart
Ingredients
FOR THE CRUST:
- 2 cups almond flour
- ⅓ cup coconut sugar
- ¼ cup + 1 tablespoon of coconut oil melted
- 2 tablespoons of maple syrup
- Pinch of salt
For the Filling:
- 1 cup of greek yogurt
- ⅔ cup of mascarpone cheese
- ¼ cup of honey
For the Topping:
- 8-20 figs thinly sliced
- small handful of pumpkin seeds
Instructions
- In a large bowl, stir together all of the crust ingredients until well combined.
- Press the mixture into the bottom of a round pie/ tart pan.
- Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired).
- Make the filling by stirring together the greek yogurt, mascarpone cheese, and honey until fully combined.
- Pour the yogurt mixture into the pie crust and let sit in the fridge for 4 hours to harden.
- Once ready to serve, slice your figs and place them on top of the tart with a sprinkle of pumpkin seeds and an optional drizzle of honey.
Notes
Do not put the figs on the pie until ready to serve.
The pie itself will last a few days in the fridge but the cut figs will go bad and start to shrivel up after just one day. If you want to enjoy it over a few day period, I recommend cutting the figs for topping as you enjoy each slice.
