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Baked Baby Figs with Dark Chocolate Sauce


  • 4 baby figs
  • 2 tbsp agave syrup
  • 2-3 tbsp coconut cream**
  • 50g dark chocolate*

Optional: extra handful of candied pistachios

​Serves 2


Baked Baby Figs with Dark Chocolate Sauce
14 February, 2014
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Vegan
  • Vegetarian
  • Wheat Free

Do you like figs? Up until now I never really got a handle on why people raved about figs. Once I came up with this recipe I fell in love, so thought it an apt dish to serve on Valentine's Day.

As you know from previous Valentine's Day posts we're romantics at heart here. We like to impress each other on this "Day of Love'. Simplicity is the key though, which also means no flowers or cards to be seen. With that in mind I came up with having this dish as a surprise breakfast. It worked, oh how I've gained so many brownie points. They should keep me going for a while. So Valentine's Breakfast, yeah bring it on.

Preheat the oven to 170 degrees Fan

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 agave 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. Place two each in separate bowls. Drizzle the melted chocolate over. Go wild, use it all up. 

We had some candied pistachios so I chopped some up roughly and topped off the dish. The pistachios were a tasty extra and added a welcome crunchiness to the dish.


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. We use O'Connaills (from Co Cork) 70% Dark Chocolate which is dairy-free and gluten-free.



If you prefer replace the coconut cream with whipped dairy double cream. Add in a splash of Kahlua for a more chocolately feel.


Are you a big romantic? If so what special treat did you do for your loved one?