Caramel Fig Brownies

Dad: “please make sure these fresh figs don’t go to waste”
Me: “mmmkaaaaay”


That is all – enjoy, especially if you’re also watching your gluten and refined sugar intake because theses babies have none of that either!

The specs:
Waste Free? YES if you make your own plant milk and chocolate

For the brownie:
100g sugar free vegan dark choc eg. Pana choc (or make your own)
250ml soy or other vegan milk
2C macadamia meal
1 1/2C almond meal
1/4c coconut flour
1/4 C cocoa powder
2tsp baking powder
1tsp bicarb
2T agave nectar
1/2 C apple sauce
1tsp vanilla
6 figs, washed and halved
1Tbs coconut sugar

Preheat oven to 150’C
Put soy milk in saucepan and bring to a simmer. Add the chocolate and stir until melted
Meanwhile mix together all dry ingredients (sift if possible to remove large lumps) then pour chocolate mix into centre. Stir thoroughly then add agave nectar, vanilla and apple sauce.

Place in lined brownie tin, then place figs cut side up gently into mixture, spread evenly over the mix. Sprinkle with a bit of coconut sugar

Bake for 40-45 minutes until mixture is still soft, but firm (test with a skewer)

Leave aside to cool.

1C dates
3Tbs water
1Tbs tahini
2Tbs peanut butter
1Tbs maple syrup
1tsp vanilla poweder
1/4C coconut shreds

Blend all ingredients in a food processor until smooth. Try not to add too much liquid otherwise it won’t set. Spread around the figs evenly, then press coconut on top.

Refrigerate until set then slice and serve!


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