Fig and pistachios go together like Danny & Sandy, Sonny & Cher, Strawberries & Cream. I love the combination of sweet, chewy figs with the salty crunchiness of the pistachio kernels. It’s a match made in heaven.
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Not only do they taste amazing together, they look lovely too when the golden seeds of the figs are paired with the bright green of the kernels, making your sweet treats made from these two ingredients almost too pretty to eat.
On the nutritional front, figs are the highest fibre dried fruit with relatively low calorie content when compared to other fruits, making them great for our digestion and weight management.
Pistachio kernels are the lowest calorie nut going around yet they are relatively high in fibre, protein and healthy fats making them very good for our health.
So what’s not to love about this sweet treat creation.
Ingredients
1 cup dried figs (preferably organic)
¾ cup pistachio kernels
1¼ cups of shredded coconut
½ cup almonds
1 tsp vanilla
½ cup of dark chocolate (melted) or homemade chocolate (1/4 cup of cacao and coconut oil melted)
Method:
Using a food processor blitz ¼ cup of pistachio kernels and ¼ cup of coconut to form a fine crumb. Set topping aside until your ready to decorate your little cups.
Add the figs, remaining pistachios and coconut, almonds and vanilla to the food processor and blitz until the mixture comes together. You can test if the mixture is ready by pinching a small amount between your fingers. If it holds together, it’s ready. If it falls apart and remains crumbly, blitz for a little bit longer.
Once blitzed to the desired texture, press spoonfuls of the mixture into a silicon mini muffin mould, making 12-14 cups. Make sure you press mixture firmly into moulds to ensure they set well.
Place in the freezer whilst you prepare your chocolate by melting it in a heat proof bowl over simmering water, or alternatively you can mix ¼ cup cacao powder with ¼ cup melted coconut oil to make your own healthier chocolate version.
Spoon chocolate over fig cups to form a thin layer and then sprinkle your pistachio crumbs on top. Pop back in the fridge to set until you’re ready to devour.
These treats will last in an airtight container in the freezer for up to three months if you wish to make them to have them on hand for when those unexpected visitors pop by for a cuppa.
Stephanie Meades is a Holistic Health Coach with Life Wellness Co. For more wholefood inspiration visit www.lifewellnessco.com
