Fig and date honey clafoutis

This quick and easy, seasonal dessert is vegan.

  • place PRE 20 minutes
  • place COOK 45 minutes
  • place SERVES 8
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Find more recipes from Denise here

  • Preheat oven to 160°C and lightly grease a 28cm fluted loose-bottomed tart tin.
  • Place the margarine, sugar, silan, lemon zest and vanilla extract in the bowl of an electric mixer and whisk for 6–8 minutes, or until light and fluffy.
  • Add the almond milk, ground almonds, flour and baking powder and mix to combine. Fold in the flaked almonds. 
  • Spoon into the tart tin and spread until smooth.
  • Arrange the figs on the almond filling, pressing down slightly. l Put the tart tin on a baking tray and cook for 45 minutes, or until golden and set.
  • To serve: drizzle each plate with a little date honey and sit a wedge of clafoutis on top. Dust with icing sugar.

Delicious with a dairy-free ice cream


200g non-dairy margarine

200g brown sugar

30g date honey (silan)

Zest of 2 lemons

3 tsp vanilla extract

150g almond milk 

220g ground almonds

120g plain flour, sifted

1 tsp baking powder

80g flaked almonds

6 fresh figs, quartered

To serve:

20g date honey, to drizzle on the plate 

Icing sugar, to dust the top

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