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.
Prep time: 10 minutes
Total time: 10 minutes
Yields: 4-6 servings
- 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
- Soak your cashews in filtered water for at least 6 hours or preferably overnight.
- 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.
- 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!