I was never a fan of Fig Newtons growing up — I opted for Oreos or chocolate chip cookies. But as people say, your preferences, including your tastebuds, change every seven years. While I still love sinking my teeth into a rich piece of fudge, my sweet tooth often opts for fruit flavors instead.
Last year, I followed a raw diet for three days, and after three days, I was ready to eat simple things like steamed vegetables and cooked quinoa. Nonetheless, I still like to experiment with raw recipes because eating foods in their raw form keeps all of nutrients intact and at their highest levels. This raw recipe hits the fruit lover’s sweet tooth and is easy to make. My favorite part of this recipe was the combination of the filling and topping, so if you’d like to eliminate some of the carbs here, just try those two layers.
> 1 cup brown rice flour
> 3 tablespoons maple syrup
> 1/2 teaspoon cinnamon
> 2 cups dried Mission figs, soaked in water for 3 hours
> 1/4 teaspoon salt
> 1 1/2 cups pecans
To make the crust, combine the brown rice flour and 2 tablespoons maple syrup in a medium bowl. Add fig water until it sticks together. Press into a 9×9-inch pan.
To make the filling, blend the figs, 1 tablespoon maple syrup and salt in a food processor. Add the fig water until it’s a smooth consistency but still thick. Spread the filling on top of the crust, leaving about 1/4 cup in the food processor.
To make the topping, add the pecans to the food processor and pulse until there are small but chunks, but it’s not too fine. Spread and smooth on top of the fig filling. Cut into bite-size pieces and enjoy.
Makes 9 servings.
Adapted from One Green Planet.