These no-bake fig treats contain no refined sugar, are vegan, and gluten-free (make sure to look for a “gluten-free” label on the oats). They’re very easy to prepare and are elegant enough to serve at a party. All reasons that are sure to make you happy! Just be sure to keep them cold as they will soften quite a bit at room temperature.
MAKES 60 WEDGES
Use organic ingredients when possible
15 dried figs (choose larger ones)
15 whole pecans (30 pecan halves) or walnuts
1 ¼ cups finely ground pecans or cashews, plus approx. 1 cup for dredging
1 ¼ cups rolled oats
1 ½ tsp cinnamon
½ cup water
3 tbsp virgin coconut oil
5 tbsp dark or amber maple syrup
1 tsp pure vanilla extract
Pinch of sea salt
Line a small baking sheet or large plate with parchment paper and set aside.
Soak the figs in warm water to soften for 15-20 minutes. Once soft, cut off the stems and create a little pocket in the centre of each fig using your finger (may need to cut a small slit first). Push a whole pecan into the centre and then press the fig up over the pecan so that it’s completely covered. Repeat the process for the remaining figs.
To grind the pecans, place in a food processor and pulse until fine. Place 1 ¼ cups in a bowl and 1 cup in a shallow dish.
Next, in the food processor, place the rolled oats and cinnamon and pulse until fine.
In a medium pot, add the water and coconut oil, then stir over low heat to melt the oil. Stir in the maple syrup, vanilla, and sea salt. Remove the pot from the heat and add the 1 ¼ cup ground pecans and oat mixture. Mix until well combined and formed into a thick, pasty dough.
Scoop a heaping tablespoon of the dough and flatten out in the palm of your hand. Place a stuffed fig in the centre and roll up the dough over it so that it’s completely covered and in a nice round shape. Dredge the ball in the 1 cup of reserved ground pecans and roll around to evenly coat. Place the ball on the parchment-paper lined baking sheet or plate. Repeat the process for the remaining figs, leaving a bit of space on the baking sheet between each one.
Place the treats in the fridge for at least 1 hour, until firm enough to cut. Before serving, cut the treats into quarters to expose the fig and pecan.
Store leftover treats in an airtight container in the fridge for up to 1 week.