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. This recipe and its unique variations appear on p. 117 of The 30 Minute Vegan’s Taste of Europe.
Makes 12 Stuffed Figs
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.