Carob and Fig Pie
[Vegan, Gluten-Free]
Author Bio
Hi! My name is Victoria, and I’m from Buenos Aires, Argentina. I studied at the...
Hi! My name is Victoria, and I’m from Buenos Aires, Argentina. I studied at the Institute for Integrative Nutrition to become a Health Coach. My mission is to inspire you to live a healthy life with the recipes, nutrition tips, and lifestyle advice from my blog, The Wellbar Journal. All my recipes are plant-based and super nutritious. I make gluten-free, raw, and paleo options as well. Read more about Victoria Jackson
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Carob and Fig Pie [Vegan, Gluten-Free]
The pie is elegant, decadent, and surprisingly easy to make. Carob and figs are perfect partners – carob flour has a chocolaty flavor and tons of calcium and these attributes are complemented by the dried figs sweetness and abundance of fiber. Not only is this cake perfectly balanced (both in...
The pie is elegant, decadent, and surprisingly easy to make. Carob and figs are perfect partners – carob flour has a chocolaty flavor and tons of calcium and these attributes are complemented by the dried figs sweetness and abundance of fiber. Not only is this cake perfectly balanced (both in the flavor department and the nutrition department), all you have to do is throw all the ingredients in a blender and the place it in the refrigerator to set.
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Ingredients You Need for Carob and Fig Pie [Vegan, Gluten-Free]
How to Prepare Carob and Fig Pie [Vegan, Gluten-Free]
- Line the base of a 6-8 inch springform pan with wax paper and then close the mould. Remove the extra paper that protrudes from the sides.
- In a blender, mix the figs into a paste. Add the rest of the ingredients and process them until a smooth and homogeneous paste forms.
- Spread the dough into the lined pan, pressing it down with your fingers or a spoon to make it look compact. Place it in the refrigerator for an hour before serving.
Nutritional Information
Calories: 277 | Carbs: 29 g | Fat: 17 g | Protein: 8 g | Sodium: 5 g | Sugar: 17 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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