Way back when, when I was still beginning my healing education, I was devoted to the raw lifestyle. I dove deep into the world of blending, dehydrating and mandolining pretty much every fruit and vegetable I could get my hand on. I happened to live very close to an amazing store in NYC, Live – Live, that sold every raw supplement, prepared and bulk ingredient I could ever need in addition to their extensive library of wellness resources and raw lifestyle magazines.
Purely Delicious Magazine happened to be the first publication I found that brought raw food out of the hippie-sphere and into the gourmet modern. This recipe is inspired by the very first recipe that I dogeared, dreamt about and craved – constantly. Unlike other raw dessert recipes all over the web, this one wasn’t loaded with tons of nuts or seeds or processed agave that seemed counterintuitive to healing my gut. I could digest this simple and beautiful dessert easily and load it up with energizing superfoods.
Using my memory of this delicious superfood bar I’ve reimagined it and bolstered it further by adding Royal Ghee which adds a wonderful caramel flavor from the ghee and an ever so slightly earthy flavor from the mushrooms. Figs are in season right now, however I could see this working quite well with dates or other dried fruits like mulberries.
While I don’t adhere to a raw diet anymore, there are principles of it that I value highly – such as the rich nutrition and high vibrational energy of the diet. A raw diet is most certainly a lifestyle; each dish requires thought, time and energy to create and with that comes a deep focus on nourishing the self with the most potent ingredients and processes available. With this recipe I feel like I am sharing a little piece of my personal cherished history with you and early beginnings of my own personal wellness journey. I hope you enjoy this rich treat as much as I do.
(adapted from Purely Delicious Magazine)
1 cup dried turkish figs, chopped
1/3 cup coconut oil, melted
1 tbsp lucuma powder
1 tbsp mesquite powder
2 tablespoons Royal Ghee
1/4 cup cacao nibs
1/4 cup bee pollen
9oz coconut manna or coconut butter
1/4 cup cacao powder
1/4 cup raw honey
1/2 tbsp vanilla power
1 pinch sea salt
water as needed to blend into a smooth frosting
additional bee pollen and cacao nibs for decorating
Process all crust ingredients in a food processor until well blended. Using a baking tray about 8×8 or smaller (can also work with narrower shapes) lined with parchment paper or plastic wrap, begin to scoop the crust mixture into the tray and press down firmly to form a uniform crust. Sprinkle cacao nibs and bee pollen for filling and gently press into the crust. Place in the fridge or freezer until cooled and firm and ready for the next step.
Meanwhile, blend all ingredients for the frosting until smooth and creamy. Add a teaspoon at a time of water, as needed, if additional liquid is needed for blending (I have never needed this).
Slice fresh figs and have bee pollen and cacao nibs ready for decorating. Remove firmed crust from the fridge or freezer (usually takes about 1-2 hours in the fridge, 20 minutes in the freezer). Gently spoon and spread a thick layer of frosting over the entirety of the crust. Place figs and sprinkle bee pollen and cacao nibs. Add to the fridge or freezer again until firm. Once so, slice bars into desired thickness and serve. Store in the fridge until ready to consume. At room temperature these bars will become almost the texture of a firm pudding.