Anise has long been a used as a digestive aid, so this raw licorice makes for a great digest if or light dessert after a heavy meal. It’s also a perfect and packable afternoon or anytime pick-me-up!

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Raw Licorice [Vegan]

Ingredients

  • 1 1/2 cups dried Black Mission figs, firmly packed
  • 1 cup prunes, firmly packed
  • 1/2 tsp. natural anise flavoring or extract (or more for a more intense anise flavor)
  • 20 drops liquid stevia (or to taste)
  • 1 tsp. extra virgin coconut oil
  • 3 small pinches of Himalayan or sea salt (or to taste)
  • anise seeds, for garnish
  • warm filtered water, for soaking
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Preparation

  1. Remove the woody stems of the figs.
  2. Place the figs and prunes in a large bowl. Add enough warm filtered water to cover, and allow to soak for 5 minutes.
  3. Drain the figs and prunes in a colander, reserving at least a 1/2 cup of the soaking water. Press the fruit gently to remove water.
  4. Place the soaked figs and prunes in the basin of a food processor. Add anise, stevia, and a pinch or two of salt.
  5. Process until smooth. If the mixture is too thick to process, add water by the tablespoonful until a good blending texture is achieved. The mixture should be very thick and sticky.
  6. When a smooth texture has been achieved, taste, and add additional anise, sea salt, or stevia if desired.
  7. Spread a large sheet of parchment paper on the counter, and spoon the licorice dough onto one-half of the paper with a spatula.
  8. Flatten the dough with a spatula, then fold over the other half of the paper to cover.
  9. Roll the paper-covered dough with a rolling pin (a large jar works, too) or firmly press down with hands until equally distributed and pancake-like (about 1/4th
  10. Carefully peel away the paper and sprinkle with anise seeds and/or sea salt for garnish, if desired.
  11. Re-cover the licorice and place on a cookie sheet or in a large glass baking dish.
  12. Freeze for at least 4 hours or overnight to set.
  13. Slice into squares with a sharp knife. Serve immediately, or store in a container in the freezer, layers of licorice separated by parchment paper. – 1/8th inch thick.

Notes

By Willa Kammerer, guest via Kibby's Blended Life

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