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Raw Vanilla Coconut Fig Slice

Imagine if Jesus and Julia Childs planted a tree blessed by Ghandi at the top of Mt Everest and watered it with pure unicorn blood until maturity where it sprouted into a glitter explosion of pure amazingness. That’s what this Raw Vanilla Coconut Fig Slice is!

Who would have thought that hauling my butt to the top of Australia would have uncovered a new passion, sure as heck not this little piggy with an elastic tummy that has been known to put away sickeningly large amounts of food. But since conquering Kozzie I have been on the lookout (see what I did there) for more mountains close to home to climb, and returned to food my body, mind and spirit love best.

I know, I know… Exercise is not normally a word we foodies use, but for me, finding a healthful diet and regular fitness routine in order to be able to do said walks, is a whole ‘nother’ thing.

Eating healthy used to be a chore, especially when my world is filled with so much deliciousness – double roasted pork belly, bowls of creamy cheesy pasta and salted caramel custard doughnuts topped with golden syrup to name a few. But truth be told, the ol bod performs best when I eat ‘clean’, which basically means fresh and seasonal foods that are not loaded with processed ingredients.

Friends, no more need you think eating healthy means going without, let me tempt your taste buds with this completely raw, vegan, sugar-free, dairy-free, gluten-free and absolutely DELICIOUS and DROOL WORTHY Raw Vanilla Coconut Fig Slice.

Preparation time: 15 minutes
Cooking time: 0 minutes

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 Macadamia Cream

  • ½ cup macadamias
  • ½ cup coconut milk
  • ½ cup desiccated coconut
  • 2 tbsp maple syrup
  • ½ tsp vanilla bean paste
  • Fresh fig slices to decorate

Step 1: To make the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
Step 2: Line tray with cling wrap, baking paper works a treat too.
Step 3: Spoon mixture into tin and carefully but firmly to form a completely flat and even base.
Step 4: Pop into the freezer while you make the vanilla coconut macadamia cream.
Step 5: For the coconut cream, add macadamias to the food processor and process for a few minutes.
Step 6: With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste. Keep processing until the mixture becomes very smooth and creamy.
Step 7: Add desiccated coconut and pulse to combine.
Step 8: Pull the walnut fig base out of the freezer and fill with the coconut macadamia cream layer.
Step 9: Put back into the freezer to set for 2 hours. You can keep the slice in the freezer until serving (all 15 minutes to let defrost and the cream to soften).
Step 10: Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends

I’d love to know, what are your thoughts on the raw food movement? And what fabulousness are you creating with figs (or seasonal fruits) at the moment?

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