Tuesday, August 17, 2010

Fig Cream Hearts Recipe

I love California figs! This recipe was created on a recent trip down South with fresh farmers market figs, pomegranate juice from the farmers market, honey from local bees, coconut butter, and superfoods. Then the crust features local farmers market walnuts and superfoods. What a lovely treat I served to a wonderful family who had never tried my raw dessert foods before :)

Fig Cream Hearts

1 1/2 cups walnuts
1/2 cup almonds
1/2 cup sun-dried mulberries
1 T coconut butter
1 T honey
2 T mesquite pod meal
pinch nutmeg
two pinches real salt

Fig Cream:
1/2 cup coconut butter, melted
2 T almond or walnut butter
1/2 cup fresh figs
3 T fresh pomegranate juice
2 T honey
2 T mesquite pod meal
1 T lucuma powder
1 tsp vanilla powder
pinch cinnamon
pinch real salt

Fresh figs for topping

1. Pulse walnuts and almonds in a food processor until broken down finely. Mix all crust ingredients in a food processor until combined and sticking together. If the mixture is too sticky, add some coconut flakes or more almonds.
2. Shape dough into hearts and refrigerate while making cream.
3. Place all fig cream ingredients into a blender and mix on medium to high until smooth and creamy. Pour into crusts and refrigerate 2 hours or longer. Top with fresh figs.

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