One of my favorite foods to eat is the fig. Figs are one of
the oldest fruits consumed, dating back to the Neolithic Era. They are the most
talked about fruit in the Bible. Figs are more readily available during the warmer
seasons of the year, and can be found in countries throughout the year where
the climate is generally warmer year-round. Figs are an excellent source of fiber and
Calcium, potassium, and antioxidants. Figs support healthy digestion, healthy
colon, and good cholesterol. Plus figs
are naturally fat free, sodium free, and cholesterol free. Figs can be found
fresh and dried. Figs have a distinct flavor. They are mildly sweet, and have
the texture of prunes. Darker figs have a richer and earthier flavor, as with
Black Mission Figs. However, the lighter figs, have a more buttery and nutty
flavor, as with the Calimyrna Figs. Dried figs are a more popular variety to
find since fresh figs do not transport well, and quickly spoil. However, fresh
figs are my favorite, and are the best to use in this next pie recipe. Enjoy!
Crust.
Ingredients:
1 cup jungle peanuts
1 cup Brazil nuts
12 pitted Medjool dates
2 T or 1 scoop raw cacao powder
1 T raw cacao nibs
dash ground cinnamon
pinch sea salt
Preparation:
Combine all ingredients in a food processor and blend until
sticky and crumbly. Evenly press into the bottom of a spring form pan. Cover
with saran wrap and freeze until filling is ready.
Fig Filling.
Ingredients:
2 cups raw cashews (soaked for 4-6 hours or longer)
1 1/2 cups packed, pitted Medjool dates (soak for 2 hours or
longer)
1 tsp. organic vanilla extract (non-alcoholic)
1 tsp. raw mesquite powder
2-3 T raw lucuma powder
4-6 drops SweetLeaf stevia English Toffee flavored liquid
2 fresh figs
1/2 cup purified water (additional for consistency)
1 T melted coconut oil
Preparation:
Combine each ingredient 1 at a time while blending, using a
high-speed blender or food processor – be sure to save coconut oil for last. Blend
until super smooth and creamy like custard. Remove and place in a mixing bowl. Filling
should be thick, creamy and somewhat fluffy.
Pie Assembly:
Remove saran wrap from crust, and crust from freezer. Slice 1lb
of figs into thin slices. Make one layer of slices on top of crust. Save
another layers worth of slices for topping. Fold in remaining slices into the
creamy filling. Pour creamy filling on top of crust, spreading evenly. Layer
the remaining slices on top to form a design or cover it all. Place saran wrap
over top and freeze pie for at least 1 to 2 hours or more before serving.
