Few people can devour a basket of figs like I can. They are one of the most pleasurable foods. At peak ripeness, there are few fruits that can beat them. I just love figs' firm outer flesh, soft insides with an understated sweetness, and the crunch of the seeds. Perfection. While delightful on their own, this is a recipe that keeps figs center stage while bringing in an amazing supporting cast of flavors. Combining fresh figs with this cashew cream is a delicious simple breakfast or, when sprinkled with a few semi-sweet chocolate chips, an fantastic dessert.

This recipe is adapted from Tea Cup Tea.

fresh figs

Prep time: 10 minutes 

Total time: 10 minutes 

Yields: 4-6 servings

Fresh Figs in Cashew Cream with Toasted Coconut


  • 10 ripe figs, halved
  • 1 1/2 cup raw, unsalted cashews
  • 1/4 teaspoon salt
  • 1/4 cup agave syrup (or honey, for a non-vegan version)
  • 2 teaspoons olive oil
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut
For a dessert version, also use:
Semi-sweet chocolate chips

Cooking directions

  1. Soak your cashews in filtered water for at least 6 hours or preferably overnight.
  2. Drain cashews and place them in a blender or food processor. Add salt, agave syrup, olive oil and vanilla. Blend until entirely smooth, 1-2 minutes on high. If too thick, add a tablespoon of water at a time until the creamy consistency you prefer.
  3. Place a couple dollops of the cashew cream in a bowl, top with sliced figs. In a small sauce pan over medium heat, toast the shredded coconut. Sprinkle over the figs. (For a dessert version, sprinkle chocolate chips over the top as well.) Enjoy!