In a small pot over low heat, gently warm the coconut oil, honey and molasses until it has melted.

In a mixing bowl, combine the warm liquid with the remaining ingredients and stir well to combine.

Press into a lined flan tin.

Bake in a preheated oven at 180oC for 10 minutes.

Cool to room temperature.

Soak the cashews overnight in cold water.

Drain the cashews, rinse them well and drain again.

Place the drained cashews and remaining filling ingredients into a blender or food processor and blitz until smooth. Stop it once or twice and scrape down the sides.

When smooth, pour the filling into the flan tin over the cooled base.

Refrigerate 2 hours until set.

Slice the figs in half lengthways and set aside.

Heat the honey and ghee over medium heat for 1-2 minutes, then add the figs.

Cook the figs for about 30 seconds on each side until they just start to soften, but not long enough that they collapse.

Arrange the figs over the tart filling.

Drizzle the remaining honey mixture over the figs.