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Baked Baby Figs with Dairy-free Coconut Cream


  • 5-6 baby figs
  • 2 tbsp maple syrup 
  • 2-3 tbsp coconut cream**
  • 15g toasted flaked almonds

Optional: 50g melted dairy-free dark chocolate

Baked Baby Figs with Dairy-free Coconut Cream
14 November, 2014
  • Dairy Free
  • Vegan
  • Vegetarian

Serves 2

Preheat the oven to 1700 Fan oven

Slit the figs into quarters and cut halfway down. Don't cut through as you need them to remain intact. Place the figs in an ovenproof bowl, big enough to hold them neatly inside. Don't use a plate as we found a lot of liquid oozes out of the figs. So best to keep secure in the bowl that fits. When you're serving up you can drizzle some of the excess liquid over the figs.  Drizzle the syrup into the figs.

Bake the figs for about 15 minutes in the preheated oven. Once you see them starting to wilt and the liquid begin to bubble at the edges of the bowl you're there. Melt the chocolate at the same time over a bon marie.

Use a large spoon to scoop each fig out. Divide equally between two bowls. Pour any excess sauce in the baking dish over the figs. Drizzle the melted chocolate if using over. Go wild, use it all up. 

Coconut Cream**:
I placed a can of full-fat coconut cream into the fridge overnight. This morning I scooped out the hard top into a bowl and whisked up with some maple syrup. For a quicker solution use an organic soya cream. Bear in mind it is runnier so use it sparingly.

We used the Irish company Thai Gold coconut milk. It doesn't harden as much as the others so is easier to whip up. You will get away with using a small hand whisk to whip up. Be sparing with the maple syrup as it'lll turn the coconut cream far too liquid, undoing all your hard work of storing in the fridge overnight. If you want more sweetness you'll need to add in a dry sweetener. 

Dark Chocolate*: 

Ensure the dark chocolate is suitable for your diet.