Creamy coco fig slice recipe

Try this creamy coco fig slice recipe for a sweet-treat fix and a health boost to boot. Figs have a unique, sweet taste, a soft and chewy texture and are littered with slightly crunchy, edible seeds. They’re often recommended to nourish the intestines and act as a natural laxative because of their high fibre content. They are also a good fruit source of calcium, a mineral that helps improve bone density. The coconut milk adds lauric acid, converted by the body into a highly beneficial compound called monolaurin, which has antiviral and antibacterial properties to fight infections and viruses. Ideally these coco cashew slices are best taken from the freezer and placed in the fridge for around 20 minutes before serving. I love how they look like little works of art. Almost too pretty to eat…

Ingredients:

For the top layer

1 tin coconut milk

200g cashew nuts (soaked for 1-2 hours if possible)

½tsp vanilla bean paste

75g desiccated coconut

50ml coconut oil (melted)

2tbsp manuka honey

5 fresh figs

For the base layer

300g chopped dates

50ml coconut oil

Handful of almonds

Method:

To create the creamy, coconut top layer, simply put everything in the food processor and whizz together. This may take a little while as the cashews need to be as smooth as possible. Place in a bowl and set aside in the fridge.

To create the base layer, again whizz everything together, adding a few drops of water if you need to.

You’re looking to create a sticky mixture. It doesn’t matter if the almonds aren’t perfectly smooth – crunchy bits add interest.

Press the base layer into a shallow tin lined with greaseproof paper, and place in the freezer for 20 minutes.

Remove the base layer from the freezer and spoon on the creamy cashew layer. It should have firmed a little from being in the fridge for half an hour.

Press the sliced figs gently into the cashew cream and return to the freezer to set for an hour or two.

Use a sharp knife to cut into slices. Return to the freezer to store.