• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 3,236 other followers

  • My Books

    101 Super-Charged Juices, Shakes and Smoothies (available on Amazon.com)

  • Raw Food Basics

    Raw Food Basics (available on Amazon.com)

  • RSS The Raw- Riffic Food Site

  • Categories

  • Recent Comments

    Isabelle on Raw Food Product Reviews
    roofing on Fresh Fruit Salad with Custard…
    premiumpress themes on Nothing but the Juice!
    rawrifficfood on Raw Food Product Reviews
    Juliane on Raw Food Product Reviews
  • Brighter Planet's 350 Challenge
  • Top Rated

  • Networked Blog

  • acai amazing grass book review cacao cake cheesecake cheese cake chocolate cookies crackers desserts entrees figs green smoothie green smoothies heather pace ice cream kale mango nut cheese pate pie product review pudding raw bars raw burgers raw cacao raw cake raw cheese cake raw cheesecake raw chocolate raw cookies raw dessert raw desserts Raw Entrees raw food raw food desserts raw food diet raw food entrees raw food recipe raw food recipes raw for 30 days raw ice cream raw pie raw pies raw recipe Raw Recipes raw salad raw salads raw shakes raw smoothies raw snacks raw sweets Raw Sweets & Treats raw sweets and treats raw treats raw wraps salad salads sandwich seaweed shakes smoothie smoothies stevia strawberry super-food super foods superfoods super smoothies sweetleaf stevia sweetly raw sweets vegan recipes wraps

Fresh Fig Squares

A dear friend of mine from work, and his wife, always provide me with delicious and super fresh produce straight from their garden. I am so spoiled. They bring me everything from artichokes, eggplant, herbs, chard, collards, peppers – and now figs!

I love fresh raw figs! I usually buy them this time of year, but they can be a bit pricey and don’t store well if you don’t eat them right away. The figs my friend gave me really rawked! I used them up so quickly I forgot to take a picture of them. So the pictures of the fresh figs you see are not mine – sorry. (Link from the pictures to see where I found them at.)

So here’s a little information about the figs and just how great they really are. Figs are considered one of the world’s oldest known foods. Long before sugarcane was used, figs were the sweetener of choice and used in many dishes for that reason. Figs are great fresh and dried. Figs are high in fiber and a great source of potassium. They are a natural rich source of phyto-nutrients, anti-oxidants, and vitamins. Figs are super delicious and sweet, and low in calories. It’s the perfect healthy snack for all. The nutritional benefits are unlimited!

Now that you are informed with your taste buds salivating for some delicious fresh figs, I have got a great recipe for you to try. It’s a great treat that I know you will enjoy. Try it out for yourself and let me know what you think. The recipe follows. Enjoy!

Fresh Fig Squares
Sweet and healthy totally raw treats

Base (square cookie sandwich base)
Ingredients.
3 c raw almond meal
1 c coconut flour
¼ c Lucuma powder
1 tsp Himalayan pink salt
½ tsp ground cinnamon
1 tsp non-alcoholic vanilla extract
¼ c raw agave nectar (use up to 1/3 cup if needed)
1 c pitted Medjool dates (about 20-25 dates)

Preparation.
Combine all the dry ingredients in a food processor and process to mix. Add the vanilla and agave and process again until well combined. Add Medjool dates and process until a dough forms. Remove dough from processor and break into two equal parts. Roll each part into dough balls. Using a rolling pin, roll out the dough into a well-shaped square that could fit on a dehydrator tray. Add almond meal as needed to keep dough consistency. Place dough sheets aside. Prepare fig mix as directed.

Tip: I place the dough in separate plastic storage bags and then use the rolling pin to spread them out. This helps get the perfect shape and keeps the dough from sticking to the roller. I cut the bag sides out to remove the dough square when ready.

Fig Paste Filling
Ingredients.
2 lbs freshly picked figs (stemmed)
1 T raw honey
1 tsp ground cinnamon
1 tsp Himalayan pink salt
½ tsp ground ginger
1 tsp non-alcoholic vanilla extract
1 T cold pressed coconut oil
¼ c chia seeds (use up to 1/3 cup if needed)

Preparation.
Wash fresh figs and place in the food processor. Process until figs are broken down. Add remaining ingredients except the coconut oil and chia seeds. Process until very well combined. Add the coconut oil and process until mixed. The consistency of the mixture should be that of a paste. Remove the fig mixture and place in a mixing bowl. Add the chia seeds and fold into the paste mixing well. (Chia seeds should be well incorporated and not bunched up to areas of the mix). Set aside for about 5 minutes.

Assembling the fig squares.
If you plan to dehydrate the squares, place one dough square on a dehydrator sheet onto a dehydrator tray. Spread entire fig paste mixture over the dough square, reaching every corner, and spreading evenly. It will be thick, but that’s what you want. Place the other dough square over top of the fig mixture – it should be like a giant sandwich. Trim of edges to make a clean thick giant squared off sandwich. Using a sharp clean knife, score into bite-size squares. Dehydrate for about 2 hours, then flip over to a mesh tray and dehydrate an additional 2 hours. Break apart squares and serve. You can leave fig squares out on the counter wrapped for up to a day, but store in the fridge for up to 3 days. The longer you dehydrate the squares the longer it can be stored. However, it may not be as moist and sweet.

Should you choose not to dehydrate, prepare the fig squares on a large flat surface or cutting board, and place cut squares on a tray to freeze for up to one hour, or refrigerate for several hours before serving. These squares will do best if eaten within 24 to 48 hours from time of prepping.

Serving suggestions:
1) Drizzle raw chocolate or carob sauce on top.
2) Serve with raw ice cream.
3) Spread raw coconut butter, or sweet hemp butter on top.

Creamy Fig Pie

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!

Crust.
Ingredients:
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

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.

Figgie Rawtons

Recently I purchased the delicious dried figs from Sprouts. They were just the right sweetness (not too sweet), and nice and chewy – as if they were still fresh. So I decided to make my own raw version of the popular “Fig Newtons” that I used to love eating. The recipe is pretty simple to make and very yummy! Try it for yourself.

Ingredients:
for the outside cookie.
1/3 to 1/2 cup raw Brazil nuts
1/2 cup raw cashews
1 cup raw walnuts
1/4 cup raw almond flour
dash pink Himalayan salt
1 cup pitted Medjool dates
1/2 cup pitted California dates (any variety of date will due)

Preparation:
Combine all the nuts and salt in a food processor and pulse until completely ground. Add flour and mix. Add dates and process until crumbly. Spread dough over parchment paper. Using a rolling pin roll out dough and form an even slightly thick rectangular shape. Set aside.

Ingredients:
For the figgie filling.
2 cups dried figs
1/2 cup pitted California dates (or any variety)
dash ground cinnamon
dash ground ginger

Preparation:
Combine all ingredients in a food processor and pulse until completely combined and gooey.

Other Ingredient:
lucuma powder for dusting

Assembly Preparation:
Spread figgie mixture over top of rolled out cookie dough, only covering 1/2 the rectangle. Spread evenly. Fold the other side over forming a large square-like sandwich. Lightly press down. Cut off any uneven sides. Carefully slice the sandwich into small squares. Set in refrigerator to chill for about 1 hour.

Before serving, dust the tops and bottoms of each figgie square with lucuma powder. That’s it! Enjoy!!!

Photobucket

Photobucket

Photobucket

Photobucket

%d bloggers like this: