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Brazilian Fig Torte (Gluten Free, Paleo, Vegan)

fresh figs on a wooden table
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Figs are delicious out of hand, or used as a sweet binder in recipes. Now that it’s hot outside, figs are also a nice addition to any light, simple, summer dish. 

Fig Selection and Storage

Figs tend to be more popular in their dried form because fresh figs are very delicate and tend to deteriorate quickly. In other words, they don’t ship well at all. When choosing fresh figs, select those which are plump and tender, have a rich, deep color, are free from bruises and are not mushy.

Ripe figs should not be washed until ready to eat and should be kept covered and refrigerated, where they will remain fresh for approximately 2-3 days. Unripe figs should be kept at room temperature and out of direct sunlight. Dried figs will keep best in a sealed jar or package in the fridge.

More Fig Recipes

fresh figs on a wooden table

Brazilian Fig Torte

A naturally sweet, vegan dessert featuring figs, dates and Brazil nuts.
Print Pin
CourseDessert
CuisineGluten Free, Paleo, Raw Vegan, Vegan, Vegetarian
DietGluten Free, Halal, Kosher, Low Lactose, Vegan, Vegetarian
Prep Time30 minutes
Total Time30 minutes
Servings8 slices
Calories681kcal

Ingredients

Torte

Frosting

  • 1 cup dates pitted
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. organic lemon peel
  • 1 passionfruit pulped

Instructions

Torte

  • Blend all ingredients until they form a solid mass in the food processor (it should be very fine with the occasional chunk).
  • Place mass on a plate and shape into a cake shape. You can use a mold if you want to. Have fun with the shape! You can use the end of a spoon or a chopstick to make nice fluted edges if you want. Wet the spoon if it starts to stick.

Frosting

  • If the dates are very firm or dry, let them soak in a little purified water for about 15 minutes to soften. Discard any excess water.
  • Blend all ingredients until smooth and creamy, then frost the cake.
  • Decorate with lemon zest, nuts, fresh berries or passionfruit pulp.

Nutrition

Calories: 681kcal | Carbohydrates: 70g | Protein: 12g | Fat: 44g | Saturated Fat: 10g | Sodium: 21mg | Potassium: 968mg | Fiber: 10g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 8.5mg | Calcium: 119mg | Iron: 3.5mg

 

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About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

19 Comments

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  • We can grow figs in our zone as an annual. I have been meaning to give them a try because I think we’d really enjoy them. Thank you for sharing at the HomeAcre Hop! We’d love to have you back again tomorrow morning: http://wp.me/p2urYY-13p

  • Mmm, fresh figs, love them and in a torte sounds perfect. Thanks for sharing on Hearth & Soul Hop. 🙂

  • That fig and avocado salsa has me intrigued, but both recipes sound tasty. Thanks for sharing at Raw Foods Thursdays!

  • Both these recipes sound delicious. I love baked goods with figs. Honestly, I would never have thought of using figs in salsa but it sounds wonderful!

  • I found my way here from Gluten-Free Wednesdays by The Gluten-Free Homemaker. Thanks for another interesting salsa recipe for my spice-liking mom to try!

  • Figs don’t grow around here; so can you believe I’ve never even had a fresh one?! Crazy, I know!

  • Both recipes looks great, but I really want to try the salsa. 🙂 Thanks for sharing with Hearth and Soul.

  • Amazingly, we have never tried figs here. But after reading your information and recipes, you have peaked my curiosity. Thank you for sharing in our linky this week!

  • Mmm, figs… That fig and avocado salad sounds divine! And I come from a Middle Eastern family, so figs have always been on the table at our house, but your recipes are a very interesting change!

    Thanks for linking up with Tiny Tip Tuesday, Dawn!

  • How exciting to have figs – garden fresh!
    Oh the living in Southern Cali is so exotic! 😉
    I love fresh figs and can’t wait to bite into one.
    Your recipes sound divinely delicious and I can’t wait to make this soon.

    Thanks so much for linking up to the Potluck Party!
    http://www.lifeologia.com/potluck-party-garden-fresh/
    I’m happy we’ve connected 😉
    xoxo
    Ella

  • Figs are my Favorite! I can’t wait until they are at my local farmer’s market. Now I’m craving! Visiting from Time Out Tuesday 🙂

  • Thanks for all the great info on figs. I’ve gotten figs in the past in my CSA box and haven’t really know what to do with them. The Avocado and Fig Salsa sounds intriguing. I’m excited to try it!

  • My fig experience is extremely limited… but these recipes look wonderful. If I ever find a friend with a fig tree, I’ll take a cutting. Otherwise, I may just try growing my own. Your fig and avocado recipe looks stunning! I would love to try.

    Hopping over from Inspiration Friday. I’d love if you stopped over to SalmonAtSeven soon. xoxo

  • We just love Figs and your recipes are just awesome. I am looking forward to making your Torte very soon. Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Glad I found this through It’s a Keeper’s linky party. I linked in a salad using leftover roast lamb. Have a super week.

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50 Ways to Love Your Mother contains simple steps you can take today that will not only go easy on the planet, but your wallet, too.

 

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