Serves: 5
Total Calories: 175
Yield: 18 or 20
1. Place the figs in a bowl, cover with water, and soak 6 to 8 hours or until soft. (If the figs are soft and fresh, soaking isn’t necessary.)
2. Cut off the stem end of the soaked figs. Using your fingers, open up the figs to form a pouch.
3. Place the pecans, coconut, maple syrup, and cardamom in a bowl and mix well.
4. Stuff the figs with the nut mixture and top each with a pecan half. Store in an airtight container in the refrigerator. If the figs were soaked, they will keep for four or five days; if they weren’t soaked, they will last at least two weeks.
This Stuffed Figs recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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