Fresh Figs in Cashew Cream with ToastedCoconut
Ingredients
- 10 ripe figs halved
- 1 1/2 cup cashews raw unsalted
- 1/4 teaspoon salt
- 1/4 cup agave syrup or honey, for a non-vegan version
- 2 teaspoons olive oil
- 1 teaspoon vanilla
- 1/2 cup coconut shredded
- Semi-sweet chocolate chips
Instructions
- Soak the cashews in filtered water for at least 6 hours or preferably overnight.
- Add salt, agave syrup, olive oil and vanilla.
- Blend until entirely smooth, 1-2 minutes on high.
- If too thick, add a tablespoon of water at a time until the creamy consistency you prefer.
- Place a couple dollops of the cashew cream in a bowl, top with sliced figs.
- In a small sauce pan over medium heat, toast the shredded coconut.
- Sprinkle over the figs.
- Sprinkle chocolate chips over the top .