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Chocolate-Stuffed Figs in Date-Orange Sauce [Vegan]

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Fig trees leaf out in the spring! Prepare for the harvest in the form of an ambrosial feast with this simple yet exotic dessert. Experiment with different figs, such as Black Mission, Calimyrna, and Kadota. For a delightfully devine dish, serve with Cashew Cream.

Chocolate-Stuffed Figs in Date-Orange Sauce [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

12

Ingredients

  • 1/4 cup vegan dark chocolate chips
  • 1/4 cup chopped raw almonds
  • Zest of 1 orange
  • 1/2 teaspoon vanilla extract
  • 1/4 cup freshly squeezed orange juice
  • Pinch of salt
  • Pinch of ground cinnamon
  • Pinch of ground cardamom
  • 12 fresh figs
  • 12 whole almonds, optimally toasted
  • Fresh mint leaves
Sauce:
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons date syrup
  • Pinch of ground cinnamon

Preparation

  1. Preheat the oven to 400 degrees F.  Place the chocolate chips, almonds, vanilla, orange juice, orange zest, salt, cinnamon, and cardamom in a food processor and pulse-chop for a minute, or until the almonds and chocolate chips are well chopped.  Do not process into a paste.  Transfer to a small bowl.
  2.  Slice off the very top of the figs, and using a 1/2 teaspoon measuring spoon, fill each fig with the filling and top with a whole almond.  Place in a small casserole dish.
  3.  Prepare the sauce by blending all of its ingredients well.  Pour the sauce into the casserole dish.  Bake for 10 minutes.  Garnish with mint leaves and serve warm.

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AUTHOR & RECIPE DETAILS


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Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i."


 

 

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