Fig and Almond Cream Squares
A frozen base of sun-dried figs, dates, walnuts and Brazil nuts under a soaked-almond cream enriched with coconut flour and vanilla, folded through with fresh fig, cut into squares and topped with fig slices.
Ingredients
Base
- 8 dried figs, moist sun-dried
- 3 medjool dates, pitted
- ½ cup walnuts
- 12 brazil nuts
- 2 tablespoon milled flaxseed
- 1½ teaspoon coconut oil, melted, cold-pressed extra virgin
Topping
- ⅜ cup almonds, soaked 4 hours, drained, and rinsed
- ½ cup almond milk
- 2 tablespoon coconut flour
- 1½ tablespoon agave nectar
- 1 teaspoon vanilla bean seeds, from 1 vanilla bean
- 1 tablespoon coconut oil, melted, cold-pressed extra virgin
- 5 figs, fresh
- 2 figs, fresh, sliced, to decorate
Method
- Line a 7-inch baking pan with nonstick parchment paper and set aside.
- Put the sun-dried figs, dates, nuts, flaxseed, and coconut oil into a food processor and pulse until you have a crumbly, sticky mixture. Press into the prepared pan and freeze for 1 to 2 hours, until firm.
- To make the topping, rub the skins off the soaked almonds — they should come away easily — and put them into a clean food processor, reserving five almonds for decoration. Pulse until you have a thick, creamy puree, then add the almond milk, coconut flour, agave nectar, vanilla seeds, and coconut oil. Blend again.
- Scoop the flesh out of the five fresh figs and mash them with a fork in a small bowl. Stir them into the topping mixture.
- Smooth the topping over the frozen mixture and freeze again for 1 to 2 hours. When firm, cut into squares and top each square with a slice of fresh fig. Chop the five reserved almonds and put a little on each fig slice. Serve the squares chilled.
Notes
The almonds soak 4 hours and the squares freeze in two stages. Cut each square into four small bites to serve as party snacks.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.