Figs, one of the oldest fruit cultivated and consumed by humans traverses global cultures and complex history. Fresh, dried and preserved figs have carried many a generations through culinary experience of reaping its sweet benefits.
When I saw my parent’s fig ( Anjeer) tree in Kashmir this summer, I was in complete awe. It took my dear friend Imtiaz a fair amount of effort to climb up and get me a basket. My newly planted tree in Virginia seemed dwarfed and needed way too much maintenance.
I am not giving though, my Virginia tree now is freshly fertilized and nurtured and although just a few months old has delivered a few fruit.
When you don’t have enough figs growing, there is always the local market. Beautiful figs were calling me and I brought them home.
This recipe is simple with drained thick yoghurt, toasted walnuts and a drizzle of saffron infused honey. The walnuts and saffron are from Kashmir which are the absolute best. Be careful not to burn the walnuts and just lightly toast them.
Please note that I used drained coconut yoghurt so this version is DF. Experiment to your taste.
I have paired this with my coconut orange cake.
Figs with walnuts, yoghurt and honey
a simple summer dessert
- 5-6 fresh figs slices
- 1 cup drained Greek yoghurt or drained coconut yoghurt
- 1/2 cup toasted walnuts
- 1/2 cup raw organic honey
- 1 pinch saffron
- 1/4 tsp lemon zest
- 1/4 tsp orange blossom water
- Squeeze of 1/2 lemon
- Warm the honey over low heat with saffron, lemon zest, orange blossom and lemon juice for 5 mins. Don’t not let it boil. Let it cool to room temperature.
- Toast Walnuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let them cool
- Serve yogurt and figs drizzled with warm honey mixture and topped with toasted walnuts. A slice of cake pairs perfectly.
It’s been a long time since I shared with my friends at Angie’s Fiesta Friday so here goes. Thanks to the cohosts this week Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat
Is is a dessert, power food, snack or adorns a high tea table? No matter how you you serve it, this dessert is a heart healthy vegan decadence that will leave you guilt free:)
Dried figs were a highlight that were calling to be used. I soaked them in warm water and used them along with the water in this dish. Among other nutritional values, figs help control blood pressure being a good source of potassium.
The filling is made with cashews and we all know how good and creamy they are. Avocado was the surprise addition that elevated this up a notch. I have made variation of this tart before if you want to see the possibilities…. Chocolate Raspberry tart and Mango Tart
You can try you own variations too. I am taking this to the party at Fiesta Friday
Here is what you need:
For the crust you need to grind up
- 1/2 cup almonds
- 1/2 cup golden raisins
- 2 soaked figs
- 2 tablespoons shredded coconut
- 1 teaspoon coconut nectar or agave
- 2 tablespoon raw cacao powder
Please adjust the measurements to get a good thick crunchy base. Spread the crust out in pans lined with parchment paper. Put it in the fridge while you work on the filling.
For the filling blend the following:
- 2 cups raw cashews (soaked for an hour)
- 4-5 small figs soaked in a cup of warm water
- 4 tablespoon raw cocoa powder
- 1 avocado peeled and sliced
- 1 tbsp espresso or any good instant coffee
- 1/2 cup coconut nectar
- 1 teaspoon vanilla extract
- 1tsp cacao nibs
- 1/2 cup frozen berries
- 1 tsp Maca powder (optional)
- once blended add a tablespoon of psyllium husk to thicken.
Adjust the ingredients to get a thick creamy consistency….use the fig water as a variable ingredient.
Pour in the filling and refrigerate for a couple of hours until set.
Before serving, remove from pan and top with sliced almonds, coconut shreds and frozen berries.