These are a beautiful treat for late summer parties.
Serves 5.
Stuffed Figs
- 10 fresh ripe Figs (I used Mission variety, but any kind will do)
- 1/2 cup Walnut halves or pieces
- 1/2 tsp Sea Salt
- 1/2 tsp ground Cinnamon
- 1/8 tsp ground Cloves
- 1/8 tsp ground Nutmeg
Vanilla Cashew Creme
- 1 1/2 cups raw Cashews
- 6 pitted Dates
- 1 Tbsp Coconut oil
- 2 Tbsp Vanilla extract
- 1/4 tsp Sea Salt
Heat oven to 350 degrees. Place the dates and the cashews for the vanilla cashew cream in a bowl. Add just enough water to cover the ingredients and let soak for 30 minutes. Slice the figs and arrange in a glass baking dish. Chop walnuts into small pieces and mix with salt and spices in a bowl. Make a depression in the figs with your finger or a spoon and then spoon spiced nut mixture into the fig halves. Bake figs for approximately 20 minutes or until they have slightly softened.
While the figs are baking, remove and strain the cashews and dates, making sure to reserve the soaking water. Place all ingredients for the vanilla cream in the food processor and blend, adding 1 Tbsp of the soaking water at a time until the mixture is the consistency of smooth frosting. Set aside.
Serve the figs warm and drizzled with Vanilla Cashew Cream.