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Coconut and Fig Slice

by Annalisa Brown (follow)
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When I see fresh grapes and figs, it instantly takes me back to the lure of the toga clad Romans drinking wine and feasting on such luscious fruits – it’s no wonder grapes and figs are considered to be the nectar of the Gods.

Like those toga wearing Romans, I love the taste and texture of fresh figs. They’re delicious cooked such as in this recipe of Roasted Figs with Gorgonzola and Prosciutto or simply prized open and enjoyed raw – eating the entire fruit, skin and all.

I wonder if those Romans knew the powerful benefits packed in each fig; a culinary delicacy, high in fibre and potassium and full of medicinal goodness. I would have to admit, I think less about the nutritious elements and simply devour them because they taste so damn good.

In this coconut and fig slice, I’ve used the figs as a decorative element however the sweetness still permeates through the entire slice. I’ve also incorporated a little cardamom in the base, which pairs perfectly with the figs.

The numerous ingredients in this slice provides a melting pot of healthy goodness which makes this snack a great alternative for kids and people wanting to maintain a clean eating regime. I'm sure those toga clad Romans would concur this Coconut and Fig Slice is something to behold.

This Coconut and Fig Slice is high in fibre, potassium and full of nutritional and medicinal goodness.

Preparation Time: 30 minutes
Cooking Time: 60 minutes (to Freeze)
Makes: 8-10 Slices

For the Base
150g Medjool Dates
70g Walnuts
10g Sunflower Seeds
10g Chia Seeds
10g Sesame Seeds
10g Poppy Seeds
20g Cooked Quinoa
½ Teaspoon Cinnamon
¼ Teaspoon Cardamom
30ml Water (if required)

For the Filling
50g Macadamia Nuts
50g Coconut Flour
3 Tablespoons Rice Malt Syrup
150ml Coconut Cream
1 Teaspoon Vanilla Bean Paste

3 Figs to Decorate

To make the Base
Remove the pips from the Medjool dates and chop roughly them into small pieces.

Into a food processor, add the walnuts, sesame, chia poppy and sunflower seeds, cooked Quinoa, cinnamon and cardamom and process until the mixture becomes a smooth paste.

Add the chopped Medjool dates and continue processing the mixture until it becomes smooth and the Medjool dates have become incorporated into the paste.

Combine the base ingredients and process into a smooth paste.

Line a baking dish with cling wrap and spread the mixture evenly to form a base. Store in the freezer to set while preparing the filling.

Evenly spread the paste into a baking dish to form the crust or base of the slice. Store in the freezer while preparing the filling.

For the Filling
Combine the Macadamia nuts, Coconut flour, vanilla paste, coconut milk and maple syrup into the food processor and blend until the mixture is thick and creamy.

Remove the baking dish with the base mixture from the freezer and spread the coconut cream over the top of the base.

Pour the filling over the base of the slice.

Cut the figs into slices and place them on the surface of the coconut cream filling. Ensure to cover any gaps. Although the figs are decorative they should resemble another layer to this slice.

Slice the figs and places the slices on top of the filling, ensuring to cover any gaps. The figs should resemble another layer of the slice.

Put the baking dish in the freezer for 1 hour to solidify.

Serve cut into slices as required. The slices will keep refrigerated for 2-3 days.

Cut into slices and serve.

#Macadamia Nuts
#Clean Eating
#No Baking
#No Cooking
#Gluten Free
#Sugar Free
I like this Recipe - 4
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