Fig Newtons


Fig Newtons
Recipe type: Dessert
Please note: The filling recipe makes enough for about FOUR crust recipes
  • Crust:
  • Please note: This recipe must be multiplied by FOUR to match the filling recipe
  • 2½ cups pecans - soaked and dehydrated
  • ¼ cup coconut sugar
  • ⅓ cups dates
  • ¼ cup raisins, seedless
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • Filling:
  • Please note: This recipe makes enough for about FOUR crust recipes
  • 1 quart blended fresh figs (5 cups dried figs soaked overnight in 2 cups distilled water and then blended to make 4 cups)
  • ¼ cups fresh lemon juice
  • ½ cup agave
  • 1 tsp vanilla or 1 vanilla bean
  • ½ tsp orange peel powder
  • 2 tsp cinnamon
  • ¼ tsp sea salt
  1. To make crust: Put the pecans, coconut sugar, raisins, dates and cinnamon in a blender or food processor and process until it begins to stick together. Press half the crust mixture firmly and evenly on the bottom of a rectangular glass baking dish (8x8). Refrigerate the other half of the crust mixture.
  2. Poor the pureed figs over the top of the pressed crust and spread evenly.
  3. Put the glass pan in dehydrator (if it's an Excalibur, or oven at 125 degrees) for 2 hours. Reduce the heat to 105 degrees and continue dehydrating for another 8 hours.
  4. Remove the glass pan from the dehydrator and refrigerate 2-4 hours.