#maplesyrupdessert

[tewhitney]

canyon high school

[akogarezine]

This Fig Hazelnut Caramel Cake is a delicious no-bake dessert that is fruit-sweetened and free from gluten. It features a rich, nutty base made with dried figs, toasted hazelnuts, and almond flour, bound together with coconut oil and maple syrup.

Ingredients: 1 cup dried figs, soaked in warm water for 30 minutes. 1 cup hazelnuts, toasted and finely ground. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Drain the soaked figs and place them in a food processor. Pulse until they form a paste-like consistency. Add the ground hazelnuts, almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt to the food processor with the figs. Process until well combined and the mixture sticks together when pressed between your fingers. Line a small cake pan with parchment paper. Press the fig hazelnut mixture firmly into the bottom of the pan, creating an even layer. Place the cake pan in the refrigerator to chill for at least 2 hours, or until firm. Once chilled, remove the cake from the pan and transfer it to a serving plate. Slice the cake and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Zeles Hollow Rabbitry