Stuffed Figs
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
If you want to offer your guests something far removed from the dessert standard, then these figs are just the thing! They are filled with an irresistibly delicious mixture of cashew puree, yoghurt and a hint of cinnamon. So that your loved ones are also amazed at the sight, not only the creamy inside looks delicious, but also the outer coating. It is made of chocolate and coconut. Who would have thought that a simple fig could dress up like this?
Ingredients for
For the figs
8
figs
50
g
Currants
50
g
Blueberries
80
g
dark chocolate
30
g
coconut flakes
45
g
icing sugar
120
g
cashew puree
0.5
Teaspoon(s)
cinnamon, ground
140
g
soy yoghurt
Preparation
Prepare the figs
1
Rinse the figs and cut off the top. Hollow them out with a twister and keep the flesh. Melt the chocolate in a bain-marie.
2
Puree the flesh with icing sugar, cashew puree, cinnamon and soy yoghurt until creamy and place in the freezer.
3
Dip the fig bases in the melted chocolate and then roll in coconut flakes. Leave to cool briefly.
4
Fill figs with cream and top with currants and blueberries. Chill in the fridge or serve immediately.
Ingredients for
For the figs
8
figs
50
g
Currants
50
g
Blueberries
80
g
dark chocolate
30
g
coconut flakes
45
g
icing sugar
120
g
cashew puree
0.5
Teaspoon(s)
cinnamon, ground
140
g
soy yoghurt
