Raw Blackberry Fig Tart

• Make the fruit filling
• 2 cups fresh figs, ends trimmed and sliced into quarters
• 2 cups fresh blackberries
• 1 vanilla bean, seeds scraped away
• 1/4 cup agave syrup
• Make the crust
• 2 cups raw almonds, crushed in a blender until they resemble a fine meal, or use 2 cups of almond "flour"
• 4 tablespoons agave syrup
• 1 teaspoon ground cinnamon
• 2 pinches sea salt

1. In a large bowl, gently mix together the figs and the blackberries.
2. In a smaller bowl, mix together the vanilla seeds and the agave syrup. Pour over the fruits and allow to macerate for about 30 minutes.
3. In a large bowl, mix together the crust ingredients. They should be quite crumbly and sticky; if not, add a bit more agave.
4. Press the crust ingredients into the bottom of a 9 inch pie pan or tart pan.
5. Spoon your fruit filling over the crust and drizzle any remaining macerating liquid over the fruit.
6. Serve immediately or allow to chill in the refrigerator for a bit; don't let it sit too long, though, or the crust may get soggy.

fresh figs, fresh blackberries, vanilla bean, syrup, crust, almonds, syrup, ground cinnamon, salt

Taken from food52.com/recipes/473-raw-blackberry-fig-tart (may not work)