Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses

These delectable morsels might be something you’d taste in a Middle Eastern bazaar, yet have only four ingredients! Super-simple to make, with no added sugar and full of nutrients and fiber.

Fig Fest was last weekend, and I thought I’d had my fill of figs. But when shopping at Trader Joe’s, I always choose organic fruit that’s in season here, and these green California figs caught my eye. Was I really going to buy still more figs? I don’t even LIKE figs that much, or so I thought. But inspired by Laura’s fig puffs and Mary’s phyllo-wrapped figs, I wondered, could I create something simple, and raw, using the dehydrator and no pastry, that had the elegance and richness of their desserts? Voila!

Suitable for:

vegan, gluten-free, low-sodium, raw, reduced-sugar, paleo diets

Not for:

migraine diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.

Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses

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Luscious stuffed figs dessert with only four ingredients, bringing you the taste of a Middle-eastern bazaar.

Servings	Prep Time
24 servings	5 minutes

Servings Prep Time 24 servings 5 minutes

Exotic stuffed figs with walnuts, cardamom, and pomegranate molasses Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Luscious stuffed figs dessert with only four ingredients, bringing you the taste of a Middle-eastern bazaar. Servings Prep Time 24 servings 5 minutes Servings Prep Time 24 servings 5 minutes

Ingredients

• 24 figs organic fresh
• 1/2 cup walnuts raw, organic (60 g)
• 2 tsp cardamom seeds
• 2 tsp pomegranate molasses

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash the figs and let dry.
2. Finely chop the walnuts.
3. Grind the cardamom seeds in a spice grinder, mortar and pestle, or with a rolling pin.
4. Mix the walnuts with the cardamom and the molasses. It should be clumpy, not runny.
5. Trim off the stem of each fig, then cut an X in the top, about 3/4 of the way into each fig. Poke your thumb inside, turning the fig while squishing the inside a bit, to create a cavity.

   
6. Fill each fig with the nut mixture. I added one extra larger piece of walnut sticking out a little.
7. Place cut-side-up in the dehydrator set at 115F/45C for 10-12 hours.
8. Serve warm out of the dehydrator or chilled.

Recipe Notes

Per serving:

• 38 calories
• 2 g fat
• 0 g cholesterol
• 1 mg sodium
• 70 mg potassium
• 6 g carbohydrate
• 1 g fiber
• 4 g sugars
• 1 g protein
• 1 Weight Watchers Points Plus

If you do not have a dehydrator, bake at 325F/165C/gas mark 3 for about 10 minutes until juicy and warm. You can substitute honey or maple syrup for the pomegranate molasses. But trust me, it's worth a trip to the Middle Eastern market if you don't have any.

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