First put the cashews in a bowl and cover with water. Leave to soak for a minimum of 2 hours but preferably overnight to soften the cashews.

Grease a 20cm round tart tin (with a removable bottom) or similar sized dish with coconut oil.

In a food processor, grind the almonds and coconut into a course meal (this will take about 1 minute). Roughly chop the dates and add to the nuts along with the coconut oil and salt. (Note: if your dates are quite hard, soften in hot water for 5 minutes then thoroughly drain in a sieve shaking off excess water.) Process until the dates are broken up and the mixture holds together when gently squeezed between your fingers. Tip into the tart dish and press evenly and firmly into the tin. Chill the base while preparing the filling.

Drain and rinse the cashews thoroughly in a sieve. Put the cashews into the food processor (no need to clean after making the base, just scrap it out well), along with the remaining ingredients, except water. Process for 2 minutes stopping to scrap down the sides several times. The aim is to achieve a smooth-as-possible texture so add a little water if needed to thin the mixture. Only add a small amount of water at a time as you don’t want a runny filling. The smoothness will also depend on the power of your food processor. I use a standard food processor so can’t get a super-smooth filling compared to using a powerful blender that committed raw-foodist will have on hand. Just do the best with what you have. Pour into the base and smooth the top. Chill for at least 2 hours in the fridge to set.

To serve, decorate with the quartered figs in concentric circles and drizzle with the runny honey. Note: if your honey is thick, warm it in a cup sitting in a bowl of hot water until drizzle-able. Share this divine tart with friends.