I heart figs, big time! They’re chewy on the outside and crunchy on the in, kind’ve like a good cookie but the other way round! Full of nutritious vitamins and minerals and low in calories – (just under 40 cals for a medium fresh fig) they are the perfect option for a healthy sweet treat! Not only that but you can put them in salads, grill them, bake them, stuff them, and a whole lot more! They add an incredible burst of sweetness to any dish, and colour for that matter. Send me a comment if you want some suggestions and i’ll be happy to help.
When I was home in the UK, I made this recipe because I was desperate to do something with my much loved fruit! I honesty don’t know why (and please someone help if you do!) but I cannot for the life of me find good fresh figs in Dubai, at least ones that aren’t a £10 a pot whereas back home, they’re plentiful. So I finally got my chance to get creative with them…raw fig and pecan bars it was!
They are a mixture of dried and fresh figs across the different layers of the bar as well as yummy crunchy nuts and smooth coconut. They are heavenly! The thing I love most about them though (apart from the taste!) is that they are really easy to make and require very few ingredients so no big shopping trip needed. It’s always nice when raw treats this delicious require next to no time to make, mainly so they can be eaten often :) You’ll know exactly what I’m talking about when you make them yourself but it’s the range of textures in these bars that make them so special. First hit is a deliciously chewy crunchy base followed by a light fruity coconut creme frosting, and THEN when you thought the whole experience was over, you get a final crunch with the chopped pecans. Mm-mm.
They’re best kept refrigerated and will last for 3-4 days in an airtight container. Happy raw-baking!
- 70g pecans
- 25g cashews
- 70g pitted soft dates (equals about 8 dates)
- 80g dried figs (equals about 4)
- 2 Tbs coconut cream (It's the top part of the coconut milk which congeals together)
- 4 fresh figs
- 1 tsp honey
- 1 tbs greek yoghurt
- 20g pecans, chopped
- Line a rectangular baking tin with cling film.
- Make the base by first blending the nuts and then the dates and figs.
- Blend all ingredients together so combined and layer onto the cling film.
- Spread evenly and be sure to press down hard when so that the base is flattened.
- Place in the freezer for one hour.
- Blend the fresh figs until finely chopped and place in a bowl.
- Add all the remaining ingredients and stir with a spoon.
- Remove the base from the freezer and layer on the cream topping until even.
- Sprinkle over the chopped pecan crumb and return to the freezer for 45 minutes or until the cream topping has set.
- Remove from the baking tin and slice into equal size pieces.
- Serve when returned to normal temperature and store in the refrigerator.