Ingredients
6 ripe figs
4 tbsp vegan cashew cream cheese
6 tsp sugar beet syrup or molasses
1 bunch lavender
50g (1/3 cup) hazelnuts
A few leaves fresh oregano
Pinch of cane sugar, salt and pepper
Instructions
Preheat your oven to 400°F (200° Celsius)
Give the figs a thorough wash. Cut the hazelnuts in half.
Cut off the bottom of the figs so they can stand upright. Also, discard their stems. Next, I cut a quarter insertion about ½ through the fig.
Place the figs on the baking sheet. Open them up slightly using the insertions you cut, and stuff them with the vegan cream cheese. Add a pinch of black pepper and cane sugar. Broil them for 10-15 minutes.
Toast the hazelnuts without oil in a pan on medium heat.
To plate the figs, make a little base of syrup or molasses. Place the figs on it, and garnish them with the dried lavender and fresh oregano.
Notes
These stuffed baked figs are best enjoyed warm, right after baking!
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Cuisine: Mediterranean
- Diet: Vegan