• Prep
  4h 30m
• Cook
  30m
• Serves
  10

Everyone can enjoy this magnificent vegan dessert, complete with homemade custard and a stunning arrangement of fresh figs, drizzled with maple syrup.

Ingredients (15)

• 35g (1/4 cup) cornflour

• 435ml (1 3 ⁄4 cups) Australia's Own Organic Almond Coconut Milk Blends

• 1 vanilla bean, split, seeds scraped

• 3 strips orange rind

• 80ml (1/3 cup) maple syrup, plus extra, to drizzle

• 280g (1 cup) coconut yoghurt

• 10 fresh figs, thickly sliced

• Pistachios, chopped, to serve (optional)

• Base

• 75g (1/2 cup) pistachios

• 50g glacé ginger, finely chopped

• 180g (2 cups) rolled oats

• 45g (1/2 cup) desiccated coconut

• 60g (1/4 cup) solidified coconut oil

• 2 tbsp maple syrup

• Pinch of sea salt

Allergens Recipe may contain tree nut, milk and lactose.

Method

• Step 1

  Preheat oven to 180C/160C fan forced. Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.

• Step 2

  For the base, process pistachios, ginger and 1 cup oats in a food processor until finely chopped. Add coconut, oil, maple syrup, salt and remaining oats. Process until a sticky mixture forms. Press into base and side of prepared tin and smooth the surface. Bake for 20 minutes or until golden and crisp. Set aside to cool completely.

• Step 3

  Meanwhile, place cornflour in a bowl. Slowly whisk in 1/2 cup milk until smooth and combined. Whisk in remaining milk. Pour into a small saucepan. Stir in vanilla seeds and pod, rind and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard vanilla pod and rind. Cover and place in the fridge for 1 hour or until chilled.

• Step 4

  Use a balloon whisk to whisk the custard until smooth. Add the yoghurt. Whisk until combined. Spread over the oat base. Place in the fridge for 3 hours or until just firm. Arrange figs on top, drizzle with extra maple syrup and sprinkle with chopped pistachio, if using.

Nutrition per serving

Amount per serving

Energy

1437 kj (343cal)

Protein

5.8g

Total Fat

16.8g

Saturated

10.1g

Carbohydrate Total

43.9g

Sugars

23.2g

Sodium

61.9mg