Fresh fig squares

Every late summer raises the same question: what to do with figs when the tree gives more than you can eat fresh. These squares are a delicious answer, somewhere between the fig bar of childhood and a homemade cereal bar. A thick layer of spiced fig paste slips between two sheets of almond dough, and the whole thing cuts into clean squares once firm. Two options depending on your equipment: a few hours in the dehydrator for a firmer, drier result, or simply a stint in the fridge or freezer if you do not have one.

Ingredients

Biscuit base

• 350 g raw almond meal
• 110 g coconut flour
• 25 g lucuma powder
• 1 tsp Himalayan pink salt
• 1/2 tsp ground cinnamon
• 1 tsp vanilla powder
• 60 ml honey (up to 80 ml if the dough stays dry)
• 140 g pitted medjool dates (about 20 to 25 dates)

Fig paste

• 900 g fresh figs, stems removed
• 1 tbsp raw honey
• 1 tsp ground cinnamon
• 1 tsp Himalayan pink salt
• 1/2 tsp ground ginger
• 1 tsp vanilla powder
• 1 tbsp cold-pressed virgin coconut oil
• 40 g chia seeds (up to 55 g if the paste stays runny)

Method

1. Blend all the dry base ingredients in a food processor to combine them well.
2. Add the vanilla and the honey, then blend again until smooth.
3. Add the dates and blend until a soft dough forms. Divide it into two equal parts and shape two balls.
4. Roll out each ball between two sheets of baking paper, to make two squares the size of a dehydrator tray. Add a little almond meal if the dough sticks too much. Set aside.
5. For the fig paste, blend the fresh figs until they break down.
6. Add all the remaining ingredients except the coconut oil and the chia seeds, then blend well.
7. Stir in the coconut oil and blend until you have a thick paste. Transfer to a bowl.
8. Add the chia seeds and fold them in gently. Leave to rest for about 5 minutes, the time they need to swell and bind the paste.
9. If you are dehydrating: lay one dough square on a tray, spread all the fig paste in a thick, even layer, then cover with the second square. Trim the uneven edges, score squares with a knife and dehydrate for about 2 hours. Then flip onto a rack and dehydrate for another 2 hours before separating the squares.
10. If you are not dehydrating: cut the squares directly on the worktop, place them on a tray and leave them to firm up for about an hour in the freezer, or several hours in the fridge, before serving.

Tip

Figs vary enormously in water content depending on variety and ripeness: that is why the quantity of chia seeds is given as a range. Wait out the five minutes of resting before judging, the paste thickens a great deal during that time. Keep the skins on if your figs are organic and well washed, they add colour and character. Without dehydration, these squares are at their best within 24 to 48 hours. With dehydration, they keep considerably longer but lose a little of their softness.

FAQ: your questions about fresh fig squares