With Valentine’s Day around the corner, you might still be scrambling for a dessert that says “I love you” without screaming “I bought this at the grocery store at the last minute.” If so, you’ve come to the right place.
I’ve got the perfect sweet treat for you: a Fig and Mushroom Chocolate Tart. It’s rich, chocolatey, and laced with an unexpected but totally genius addition (*whispers*: mushroom powder) for that deep, earthy complexity. AND, it’s got fresh figs on top to add a naturally sweet, jammy finish that practically flirts with your taste buds. (If you’ve never paired figs with chocolate, prepare to have your mind blown.)
Oh, and did I mention it’s gluten-free and made with almond flour? So if your Valentine avoids gluten, they’ll love you forever for this one! If they don’t, well, they’ll still love you because it’s that good.
Let’s get into it.
Why This Recipe Works (and Why You Should Make It ASAP)
- Rich and Indulgent: The dark chocolate ganache filling is SO silky smooth and balanced with just the right amount of sweetness.
- Fig-Topped Beauty: Those sliced figs aren’t just for looks. They bring a natural sweetness that also balances the deep cocoa flavor.
- Surprisingly Simple: No fancy techniques required. If you can mix, bake, and pour, you can make this.
- Gluten-Free Goodness: Thanks to almond flour, this tart is naturally free of gluten but still has a beautiful, crisp texture.
- Earthy Depth: The mushroom powder adds an umami quality without making it taste like a stir-fry. (I promise).
The Health Benefits of These Ingredients
- Almond Flour : A great gluten-free alternative that’s packed with healthy fats and protein.
- Mushroom Powder: Adds antioxidants and adaptogens, helping with immunity and stress relief (because, let’s be real, Valentine’s Day can be stressful).
- Dark Chocolate: Full of flavonoids that support heart health. So very on-brand for this holiday.
- Fresh Figs: High in fiber, vitamins, and minerals. Plus, they help with digestion, so you don’t feel like a brick after dessert.
Ingredients
For the Crust:
- 2 cups almond flour
- 1 Tbsp mushroom powder
- ¼ cup cacao powder
- 1/3 cup dark brown sugar
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- 8 Tbsp coconut oil (melted)
For the Chocolate Ganache Filling:
- 8 oz semi-sweet chocolate chips
- 1 cup full-fat coconut cream
- 1 Tbsp mushroom powder
For Topping:
- Fresh figs, sliced
Substitutes & Swaps (Because Life Happens)
- No almond flour? Swap in oat flour for a different but still delicious crust.
- No mushroom powder? Skip it! Your tart will still be amazing. Just missing a hint of earthy depth.
- No coconut cream? Use heavy cream if dairy isn’t an issue.
- No fresh figs? Try dried figs for a chewy contrast, or go wild with a drizzle of honey on top instead.
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together almond flour, mushroom powder, cacao powder, dark brown sugar, and sea salt.
- Stir in the vanilla extract and melted coconut oil until a dough forms.
- Press the dough evenly into four greased 4-inch tart shells. Make sure to press it to the sides as well, so you make almost a bowl shape.
- Bake for 10-12 minutes, or until firm.
- Remove from oven and let cool completely.
Step 2: Make the Ganache
- Heat coconut cream in a small saucepan over medium heat until it just starts to simmer.
- Pour it over the chocolate chips in a small bowl. Let sit for a minute, then stir until smooth and glossy.
- Stir in mushroom powder until fully incorporated.
Step 3: Assemble the Tarts
- Pour the ganache evenly into the cooled tart crusts. Smooth out the tops.
- Refrigerate for at least 2 hours until set.
Step 4: Add the Figs & Serve
- Once set, top each tart with sliced figs.
- Serve chilled or at room temperature.
Pro Tips for Perfect Tarts
- Use a lightly floured surface if rolling out any excess dough for patching up crusts.
- If your ganache splits (looks grainy), whisk in a little warm coconut cream to smooth it out.
- Store leftovers in an airtight container for up to 3 days. (Though let’s be real, there won’t be leftovers.)
FAQs
Can I make this ahead of time?
Yes! These tarts are best when chilled, so making them the night before your dinner party is actually a power move.
Does the mushroom powder make this taste like mushrooms?
Nope! It just adds a subtle depth, kind of like a pinch of salt does.
Can I use a cake pan instead?
You could press the dough into a cake pan, but getting slices out might be tricky. A tart pan with a removable bottom is your best bet.
Can I freeze these tarts?
Yes! Wrap them in plastic wrap and store them in an airtight container for up to a month. Thaw before serving.
Where do I get fresh figs if they’re out of season?
If it’s not fig season, check specialty markets.
Do I need to use a food processor?
Nope! A paddle attachment on a stand mixer would work, or even just a whisk and some elbow grease.
Your Valentine Will Be So Impressed
Ready to wow that special someone for Valentine’s Day?
Go on, give it a shot. And if you love it, let us know in the comments! We love to hear it.
Fig and Mushroom Chocolate Tart
Ingredients
Pie Crust
- 2 cups almond flour
- 1 tbsp mushroom powder
- ¼ cup cacao powder
- ⅓ cup dark brown sugar
- ½ tsp sea salt
- 1 tsp pure vanilla extract
- 8 tbsp coconut oil
Chocolate Ganache Filling
- 8 oz semi sweet chocolate chips
- 1 cup full-fat coconut cream
- 1 tbsp mushroom powder
Topping
- 4 figs for topping
Instructions
Prepare the Crust
-
Preheat your oven to 350°F (175°C).
-
In a mixing bowl, whisk together the almond flour, mushroom powder, cacao powder, dark brown sugar, and sea salt.
-
Add the vanilla extract and melted coconut oil, mixing until the dough is well combined.
-
Divide the dough evenly among four greased 4-inch tart tins, pressing it firmly into the bottom and up the sides.
-
Bake for 10–12 minutes, or until set.
-
Remove from the oven and let cool completely.
Make the Chocolate Ganache Filling
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In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer.
-
Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.
-
Stir in the mushroom powder until fully incorporated.
Assemble the Tarts
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Pour the ganache evenly into the cooled tart shells, smoothing the tops with a spatula.
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Allow the tarts to set in the refrigerator for at least 2 hours, or until firm.
Garnish and Serve
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Once set, top each tart with fresh fig slices.
-
Serve chilled or at room temperature. Enjoy!
Nutrition
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