The perfect Valentine’s Day dessert recipe.
The creamy chocolate center of this decadent tart melts in your mouth and is so rich and satisfying, you’ll want to slow down and savor every spoonful.
The easy no-bake crust is made from almonds and figs, which, like chocolate, are believed to be aphrodisiacs. This trifecta of ingredients makes it the perfect dessert to make for your hunny on V-day. (Or, maybe give it to your crush and hope he falls in love?)
Whether or not food actually has the ability to arouse passion is still debated but it’s fun to learn the history of these so-called aphrodisiac foods:
Chocolate: Chocolate is inextricably linked with Valentine’s Day, and for good reason. The chemicals in cacao help boost serotonin, the hormone that makes you happy, as well as phenylethylamine, the same chemical that’s released when you fall in love. While researchers think you’d have to eat copious amounts to get any sort of physiological aphrodisiac effect, it could be that love and chocolate are so intertwined in our minds that it ‘s more the psychological association that turns us on.
Figs: Lusciously sweet and juicy, figs get their aphrodisiac status for resembling the female reproductive organ. Considering the fact that they are said to be the favorite fruit of one of the most well-known seductresses, Cleopatra, perhaps there is some truth to it?
Almonds: Almonds are high in vitamin E, which helps your body produce hormones like testosterone, estrogen, and progesterone, keeping your sexual interest and stamina up. They have been revered as a symbol of fertility throughout the ages, and some believe that their sweet smell arouses passion in women.
So whether or not this little love tart can actually make anyone fall in love, it does taste really good. The recipe below is enough to make two 4-inch tarts, which is at least 4 servings, so in the spirit of love and giving, I suggest you make two and give one away. Everyone loves presents, especially delicious ones with hearts on top.
- 3/4 cups almonds
- 7 dried figs, hard stem on top removed (can substitute dates)
- pinch salt
- 1 1/4 cup cocoa powder
- 1 cup maple syrup
- 1/4 cup coconut oil, melted into a liquid
- 1-2 figs
- For the crust, whiz almonds in a bullet blender for 30-60 seconds until a fine flour forms. Add figs, and process again until thoroughly bined. The mixture should stick together when pinched between two fingers. Press the dough into two 4-inch tart pans, making a thin layer on the bottom and sides of the pan to form the crust.
- Next, make the ganache filling. Place cocoa powder, maple syrup, and liquid coconut oil into a blender, and blend on high until smooth, about 60 seconds. Pour into tarts.
- To make a fig heart for the top, carefully slice fig into thin slices. Use your fingers to push it into a heart shape, filling it with extra seeds or the“jelly” like interior from another slice if needed.
- Refrigerate for at least 3 hours to firm the ganache before serving. Can easily be made ahead, lasts for up to 1 week.
- (Can simply half the recipe to make it two servings, in which case it will be 1 tart…If you want want to make friends fast, give one away 🙂
Webtec is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. She has ongoing group workshops both in NYC and , and writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on
Share Your Thoughts
Dear Maria –
Thank you for sharing your recipes and talents on your blog. I’ve enjoyed making some of your recipes and taking your advice and using Tinkyada Rice Pasta.
Because your recipes are *Out of This World*, I’ll be offering a dessert, your Chocolate Fig Ganache Tart, and two of my own recipes, (one a pesto salad with the Tinkyada pasta the other a short rib stew). I will share your wonderful site with them as well.
If they’re anything like me, they will be rejoicing in how delicious your recipes are!
All my best-