I’ve been able to find a lot of delicious fresh figs lately. They are so delicious and sweet, that I decided to make a creamy fig pie. This is almost like a cashew cheese cake, but more like a custard cream pie filling. I hope you enjoy it!
1 cup jungle peanuts
1 cup Brazil nuts
12 pitted Medjool dates
2T or 1 scoop raw cacao powder
1T raw cacao nibs
dash ground cinnamon
pinch sea salt
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.
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
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.
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.