Long weekends can sometimes include a lot of overindulgences (and why not) so it’s always vital to get your body back on track when you’re feeling a little bit sluggish the morning after. With that said we definitely don’t want to let go of the sweeter things in life and that’s where our resident foodie comes in. Cue Amy Sinclair from The Lush Scoop.
It is such a pleasure to have her on board. She has kindly opened her vegan/vegetarian world to help inspire exactly what we put on our plate from here on out. Not to mention she may even share a few of her secret foodie hot spots so stay tuned. What we wanted to know first is exactly how Amy shines her light best, give her a warm welcome…


I find that I am at my personal best when I am at peace with my life, my surroundings, and myself. Here are a few simple things that I believe can truly make a huge difference in your life.

Look after your body: You will be living in it until the day you die! Eat nutrient-rich foods, exercise often, drink plenty of water, and like your parents always told you; eat your vegetables. When you eat healthy, nutrient-rich foods, your skin glows, your mind is at ease and you become your best self!

Find your passion and enjoy it: Spending your whole life working a job you can’t stand only makes you sad and boring. A simple key to happiness is pursuing your passion. Discover what it is that inspires and invigorates you – a true passion will lead to happiness and clarity.

Hold on to the ones that make you happy: They are few and far between. Don’t get too caught up in your own reality to forget about the ones who truly care about you. It’s too often that we are let down by people, just don’t forget about the ones who bring you warmth. A simple gesture can remind somebody that you are thinking of them.

Life is extremely short and can disappear in an instant: we should spend what little time we have here pursuing our dreams, with the ones that care, and a body that is balanced.

The recipe below is my guilt-free version of a caramel tart, complete with fresh sliced figs and caramel buckinis. The cacao and maca root powder are both excellent for mood enhancement and energy, along with enhancing libido and supporting the immune system. The dates, avocado, and coconut oil are specifically to help stop the cravings and make you feel satiated – however I doubt you will be able to turn down a second serving!



Caramel fig tartletsThe recipe makes 6 medium size tartlets – if you have any filling remaining, you can keep it in a jar in the fridge for up to a week. Great for drizzling on frozen banana ice-cream or coconut yoghurt. Be sure to read the whole recipe before you begin, as you may need to source some ingredients. For the base:

4 Medjool dates (available in most supermarkets, in the vegetable area)

½ cup roasted organic almonds (or almond butter)

¼ cup shredded coconut

1 Tbs coconut oil


Caramel filling: 

8 Medjool dates

4 organic dried figs

1 vanilla bean scraped (or 1 tsp vanilla extract)

½ of a ripe avocado

½ Tbs cacao powder (available in health food stores & online)

1 Tbs maca root powder (available in health food stores & online)

2 Tbs real organic maple syrup

A drizzle of water (if needed for creaminess)



Fresh sliced organic figs (important)

Caramel buckinis (optional)

Shredded coconut (optional)



  • Line a muffin baking tray with coconut oil & baking paper cut to size (or patty pan’s). Blend the crust ingredients for a few minutes until combined. Check to see if it’s ready by squishing some between your fingers to see if it binds well.
  • Scoop the mixture out one heaping tablespoon at a time into each muffin liner.
  • Press the mixture down with your (clean) fingers to form a crust, pushing some up the sides of the muffin tin to create a cup for the filling. Place in the freezer while blending the filling. *You can always add more coconut oil if it’s too dry or more coconut if it’s too wet.
  • Soak the dates and figs (remove hard point from figs first) in a bowl of extra warm water for 5-10 minutes until soft. Blend all of the filling ingredients (bar the water) until creamy and smooth. Taste – if it’s too rich or thick slowly add water until you are happy. Carefully scoop the creamy caramel filling into each cup, cover and place in the freezer for a few hours. The filling should be set, not too hard but not soft either.
  • To serve, top with freshly sliced organic figs, caramel buckinis (found at and shredded coconut. You can top them with anything you like, but this was my favorite option.


Love Elsie Ivy xx


To read more about The Lush Scoop check out our Interview or visit their website. Or be visually inspired by their Instagram.

Stop here and here for more guilt-free treats!!


What is your favourite guilt-free treat? Let us know in the comments below!

17 thoughts on “Caramel fig tartlets

  1. I love the way you write up your recipe with the additional guest post – it’s beautiful! I’d definitely read more posts from foodie bloggers if they presented theirs as enticingly. Now I really want to make those tartlets! And those words you shared – so true. You have one body!

  2. I’ve always enjoyed figs, so this tartlet is really calling my name. I’ve never used dried figs in a recipe before, so this will be a first for me.

  3. I love fig but never tried this recipe before. Looks like a very tasty treat! I would absolutely love to try this one.

  4. What a tasty treat. We have a fig tree at our church and the figs always go to waste. Looks like I have reason to bring a few home!

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