These are a small bites of perfect deliciousness for me. Chewy fig studded with walnuts, pepitas, coconut and a hint of fennel, they are the loveliest accompaniment to a piece of cheese or a cup of tea. Just sweet enough to satisfy a craving, but healthy enough to enjoy more than just occasionally. I served these at the end of our Mother’s Day lunch and they were demolished.
10 dried figs
1/2 tspn fennel seeds
1/3 cup walnuts, roughly chopped
1/2 cup pepitas
2 tbspn shredded coconut
Preheat the oven to 170C. Cut the stalk off the figs and place the figs in a bowl of boiling water for about 10 minutes to soften. Drain the figs reserving a few tablespoons of water and pulse in a food processor, adding as much of the water as you need to make it into a paste. Line a baking tray with baking paper and use a spatula to spread the fig paste into a thin layer over the baking paper. Sprinkle with fennel seeds then evenly scatter the walnuts, pepitas and coconut over the fig mixture. Use your hands to press the nuts and seeds down gently so they are embedded in the fig paste. Bake for 15 minutes at 170C then open the oven for about a minute to let out some heat. Close the oven, turn the temperature down to 90C and bake for another 2 hours. Allow to cool and cut into squares. These are fantastic as part of a cheese platter but also delicious as a treat alone.