Best 3 Brazil Nut And Fig Torte Raw Recipes

**Dive into a symphony of flavors with our delectable Brazil Nut and Fig Torte, a masterpiece of raw vegan cuisine.** This no-bake torte combines the richness of Brazil nuts, the sweetness of figs, and the tanginess of lemon for a truly unforgettable experience. Gluten-free, dairy-free, and refined sugar-free, this torte caters to various dietary needs while delivering an explosion of taste. Our collection of recipes offers three variations to suit your preferences: a classic torte, a chocolate-dipped version, and a mini torte perfect for individual servings. Embark on a culinary journey with our Brazil Nut and Fig Torte, a celebration of wholesome ingredients and exquisite flavors.

Here are our top 3 tried and tested recipes!

FIG AND ALMOND TART

Fig and Almond Tart image

Provided by Giada De Laurentiis

Categories dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Steps:

Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

VEGAN GLUTEN FREE BRAZIL NUT AND BANANA BROWNIE

Vegan Gluten Free Brazil Nut and Banana Brownie image

Make and share this Vegan Gluten Free Brazil Nut and Banana Brownie recipe from Food.com.

Provided by Karolina_London

Categories Vegan

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 very ripe bananas
6 ounces gluten-free flour
2 tablespoons cocoa
4 ounces sugar
140 ml vegetable oil
140 ml water
1 teaspoon bicarbonate of soda
2 ounces brazil nuts

Steps:

Preheat the oven to 180ºC/350ºF/Gas 4.
Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.
Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.
Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean.
Eat within a day or two.

Nutrition Facts : Calories 356.8, Fat 26.9, SaturatedFat 4.1, Sodium 211.3, Carbohydrate 30, Fiber 2.1, Sugar 23.9, Protein 2.1

BRAZIL NUT STICKS

Brazil Nut Sticks image

Make and share this Brazil Nut Sticks recipe from Food.com.

Provided by superbuna

Categories Dessert

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 7

Ingredients

2 eggs
2 cups brown sugar
1 cup grated brazil nut
1 3/4 cups flour
1/2 teaspoon baking powder
1 pinch cinnamon
1 pinch salt

Steps:

Beat eggs till light; beat in sugar.
Add everything else.
Chill dough for 30 minutes.
Heat oven to 350 degrees.
Break off pieces of dough and roll to pencil shape, about 3" long.
Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.

Nutrition Facts : Calories 1174, Fat 35, SaturatedFat 8.2, Cholesterol 141, Sodium 218.9, Carbohydrate 204.6, Fiber 5.5, Sugar 142.7, Protein 18.4

Tips:

When choosing Brazil nuts, select ones that are plump and free of blemishes. Avoid any nuts that are cracked or have a rancid smell.
Soak the Brazil nuts overnight or for at least 8 hours before using. This will help to soften them and make them easier to digest.
If you don't have a food processor, you can chop the Brazil nuts and figs by hand. However, a food processor will make the process much quicker and easier.
Be sure to use ripe figs for this recipe. Unripe figs will be sour and not as flavorful.
If you don't have any agave nectar, you can use another natural sweetener, such as honey, maple syrup, or coconut sugar.
The torte can be stored in the refrigerator for up to 3 days. However, it is best enjoyed fresh.

Conclusion:

This Brazil nut and fig torte is a delicious and healthy dessert that is perfect for any occasion. It is made with simple, wholesome ingredients and is naturally gluten-free and vegan. The torte is also very easy to make, and it can be prepared in just a few minutes. So next time you are looking for a sweet treat, give this Brazil nut and fig torte a try!