Summer calls for floral everything, and since figs and lavender are here for only a short season, why not put them into a delicious desert! This recipe is vegan and mostly raw, if you want it completely raw, just use raw nuts. I personally like mine a bit roasted.
The crust is made up of dried figs, dates, coconut, hazelnuts, walnuts, chia seeds and flax seeds, flavored with cinnamon and infused with the aroma of rose water.
You will need:
1/2 cup hazelnuts
1/2 cup walnuts
1 tbsp flaxseeds
1 tbsp chia seeds
2 tbsp coconut flakes
1 tbsp coconut water
1/2 tsp cinnamon
1/2 cup dried figs
1/2 cup pitted dates
You will need about a 22cm x 12cm loaf tin
If you want to roast the nuts, slightly roast them until they lightly brown.
Combine all of the ingredients in a Vitamix or a food processor and process until the mixture sticks together, and releases natural oils.
Line the tin with cling wrap and gently press down the paste until you get a flat, even base. Place it in the freezer while you prepare the filling.
The filling is made up of cashews, coconut cream, coconut flakes, raw honey and infused with lavender and vanilla.
You will need:
1/2 cup cashews (soak over night)
1/2 cup coconut cream
1/4 cup full fat coconut milk
1/2 cup coconut flakes
2-3 stems of fresh lavender (can be dried)
2 tbs raw honey
1/2 tsp vanilla paste
Start with blending the cashews in a blender, until the texture becomes creamy. Add the coconut milk and coconut cream, blend until smooth. Add lavender, vanilla paste and honey. Blend until the mixture looks silky. Add in the coconut flakes and blend on low.
Pour the mixture into the loaf tin, over the hardened crust, and place back into the freezer for 1-2 hours. Until the mixture hardens. Remove from the freezer, allow it to defrost for about 10 minutes, slice into bars, and serve.