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!
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
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.