These Stuffed Figs are a must for your next party or get together!
They’re stuffed with my homemade almond cheese, candied pecans and are topped with a drizzle of homemade vegan honey and a sprinkle of fresh rosemary.
For as fancy as they are, they’re actually so easy to put together!!
As long as the almond cheese and honey are made ahead of time, which you should really have on hand at all times because they’re SO delicious, these guys only take minutes to put together!!!
If you give this recipe a try, let me know! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos so I can see your results!
Stuffed Figs (V/GF)
Make the almond cheese and honey ahead of time so you can whip these up in just minutes for your next party or get together!
Ingredients
Vegan Honey
- 1 cup pineapple juice
- 1 cup coconut sugar
Almond Cheese
- 1 1/4 cup raw blanched almonds , soaked in water for at least 6 hours
- 2/3 cup water
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 1/4 tsp sea salt
Candied Pecans
- 20 raw pecans
- 2 tsp pure maple syrup
- 2 tsp coconut sugar
- 1 tsp ground cinnamon
Other Stuffed Fig Necessities
- 20 fresh black figs
- fresh rosemary for garnishing
Instructions
Vegan Honey
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Mix pineapple juice and coconut sugar together in a large saucepan over medium-high heat. Cook, while stirring occasionally, until it becomes close to a honey-like texture, about 15-20 minutes. Let cool and then transfer to a glass jar and store in the refrigerator. It will become thicker after sitting/cooling for awhile.
Almond Cheese
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Once almonds have soaked in water for at least 6 hours, drain the water from the almonds and transfer the almonds to a food processor or blender along with the remaining ingredients. Process/blend until smooth. You’ll have to stop the process to scrape down the sides of the processor/blender a few times.
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Place cheesecloth loosely over a large bowl and transfer the almond mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the cheese and squeeze cheese to remove any excess moisture. While squeezing out any moisture, form cheese into a ball shape.
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Keep cheese wrapped in cloth and dump the bowl of liquid.
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Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry.
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Preheat oven to 350 degrees F.
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Remove cloth from cheese and transfer cheese to lightly oiled baking sheet.
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Bake for 30-40 minutes. The longer the cooks the firmer it gets. You can cook it less for a creamier cheese or you can cook it longer for a firmer more Parmesan like cheese.
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Cool before serving and enjoy! This cheese works great as a crumble for salads, pastas, etc.
Candied Pecans
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In a small bowl, mix the pecans, maple syrup, coconut sugar and cinnamon together. Make sure all of the pecans are coated. Spread the pecans into an even layer on one of the prepared pans. Bake for 5 minutes. Remove from oven and set aside to cool. When they're ready to be stuffed in the fig, break them apart and remove any big chunks of the harden syrup.
Stuffed Figs
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Preheat oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a parchment lined baking sheet.
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Stuff each fig with about a teaspoon of almond cheese and 1 candied pecan. Broil for 3 minutes, or unit almond cheese is slightly golden.
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Remove from oven and drizzle with honey and garnish with fresh rosemary.
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Serve warm and enjoy!
Recipe Notes
You may have extra almond cheese and honey, but they are great to have on hand!!
