This delicious,amazing, Raw Coconut Fig Slices is the most delicious combination ever. It is so healthy for you and delicious that no one will even know how healthy it is. It has a Walnut fig base, layered with a vanilla coconut cashew cream, topped with fresh fig slices. Completely raw, vegan, sugar-free, dairy-free, gluten-free.
My daughter Alexa makes this recipe, she loves this type of food, and after eating these, I want more of my daughters recipes she finds. Love these, so glad she found this recipe.
Walnut Fig Base
½ cup walnuts
¼ cup almonds
2 tbsp desiccated coconut
2 tbsp flaxseeds
½ cup dried figs
½ cup medjool dates (pitted)
½ tbsp water
½ tsp cinnamon
Vanilla Coconut Cashew Cream
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
½ tsp vanilla bean paste
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
½ tsp vanilla bean paste
Fresh Figs, sliced to decorate the top
Directions: Use a loaf pan
1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
2. Line loaf pan with Saran Wrap
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. For the coconut 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 defrost for approximately 15 mins for cream to soften).
11. Decorate with sliced fresh figs, slice with a sharp knife
2. Line loaf pan with Saran Wrap
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. For the coconut 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 defrost for approximately 15 mins for cream to soften).
11. Decorate with sliced fresh figs, slice with a sharp knife
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