Because of our long hot dry summers (and Mediterranean climate) figs grow very well in South Australia.
My mum has a couple of huge fig trees in her backyard and, without fail, every year there’s always a heavy crop of figs for us (the family) to enjoy. That’s if the birds don’t get to them first!
One of the joys of growing figs is being able to eat them fresh from the tree! Or better yet – making a dessert with them.
This recipe is courtesy of Secret Squirrel.
Walnut Fig Base
½ cup walnuts
¼ cup almonds
2 tablespoons desiccated coconut
2 tablespoons flax seeds (I used psyllium husk instead)
½ cup dried figs
½ cup medjool dates
½ tablespoon water
½ teaspoon cinnamon
Vanilla Coconut Cashew Cream
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tablespoons maple syrup
½ teaspoon vanilla bean paste
Fresh figs to decorate
10.5cm x 20.5cm loaf tin
1) Walnut fig base – add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
2) Line tray with cling film. I used baking paper.
3) Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.
4) Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
5) Vanilla coconut cashew cream – add cashews to a food processor and process for a few minutes.
6) With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.
7) Keep processing until the mixture becomes very smooth and creamy.
8) Add desiccated coconut and pulse to combine.
9) Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
10) Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving. (Let it defrost for approximately 15 minutes for cream to soften).
11) Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends.
The family loved the fig slices. They went even so far as to say that it was one of the better desserts that I have made. Big call. But the slices did look amazing (vibrant colours) and the combination of the dried figs in the base and the fresh figs on the top was delicious!
“To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” ~ Elizabeth David, An Omelette and a Glass of Wine.