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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




  • 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
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons date syrup
  • Pinch of ground cinnamon


  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.





Healthy, innovative recipes with international flavor profiles. Mark Reinfeld specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at Vegan Fusion.  He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i.”  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs."



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