It is a good time of year to be obsessed with figs right now. So I am kick starting it with a frozen dessert perfect for the summer heat. The soft, creamy top layer reminds a little bit of fall flavors, incorporating figs in the blend. Fig slices also accentuate the top, adding more of their wonderful flavor and texture, and defining the bite size cuts. The crust is one of the trusty variations, but adds in cocoa for another layer of taste. Here is the recipe:
- 4 figs
- 1/2 cup raw cashews
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon lime juice
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/2 cup raisin
- 1/2 cup cup roasted pecans
- 1 tablespoon dutch process cocoa
- pinch of salt
- 1/4 cup chopped roasted pecans
- 4 sliced figs
To make the crust, start by chopping the pecans and the raisins in a food processor together with the cocoa and salt. This should make a sticky ball.
Transfer the crust dough over onto a piece of parchment paper and flatten it into an approximately 5” by 7” (13 cm by 18 cm) rectangle shape. You can use another piece of parchment paper on top to help roll it out. Transfer the crust, together with the bottom parchment paper into a small cake pan (again, I used a 5”x7” pan) and put it in the freezer.
In the meantime, mix all the cream layer ingredients in a high speed blender until smooth. Take the crust out of the freezer briefly and pour the top layer mix over the crust evenly. You can also add optional toppings at this time.
Cover and keep in the freezer. Before serving, allow it the thaw, at room temperature, for 10-30 minutes, depending on how creamy you like it.