Mission Fig Sea Salt Fudge
Originally posted in 2015, updated with new pictures and recipe card in 2019.
This will be our first post during the Daniel Fast, and I have to admit- it was very difficult to navigate this new world of food. I was stuck making boring and tasteless salads, and after a few days I had resorted to snacking on popcorn.
Recently, however, we have been having such great luck with inventive recipes that use less common ingredients. The fast involves the elimination of meats, dairies, cheeses, eggs, refined sugars, and leavening products from our diet. It has been difficult to find good desserts with these seemingly ridiculous restrictions. Then, a few days ago, I discovered a paleo recipe for fig fudge.
FIGS! I totally forgot about figs! We use them to make cucidati every winter, but I have never thought to use them in anything else. They are beautifully and delicately sweet and have such a wonderful texture.
My one problem with the original recipe is that it actually isn’t Daniel Fast friendly. It includes honey- which is an added sugar that we cannot eat during this time of fasting. So, I did have to do a bit of rearranging in terms of the texture and ingredients, but I have to admit the result is phenomenal. I NEVER would have expected egg-free, dairy-free fudge to be this delicious! It is also SO easy to make. Even if you are not doing the Daniel Fast, this is a fabulous dessert option that will keep everyone happy and healthy!
Mission Fig Sea Salt Fudge
Ingredients
- 2 cups dried mission figs We used two packages of Nutra-Fig mission figs from Publix, they were perfect
- 1/2 cup roasted cashews
- 3 tablespoons unsweetened coconut flakes You can also sub 1 tablespoon unrefined coconut oil here
- 1 teaspoon vanilla extract
- 2 tablespoons coconut sugar
- 4 tablespoons unsweetened cocoa powder
- 1-3 tablespoons water *See note
- coarse sea salt for finishing
Instructions
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Destem and slice the figs into quarters.
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Blend cashews and figs in food processor until a loose paste forms.
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Add in the rest of the ingredients through the feeder tube with the machine running on low. *See note about water quantities.
Recipe Notes
*The water amounts will really vary depending on whether you use coconut flakes or coconut oil AND on the quality of your dried figs. With coconut flakes and very dry figs, we used 10 teaspoons of water. With coconut oil and moister figs I used only 1 tablespoon and that was enough. You know you’ve used enough when the mixture all comes together in one ball in the food processor.
