About This Recipe
Note: This makes more fig purée than you need for the granola recipe. Store in an airtight container in the refrigerator for up to 2 weeks.
Date & Fig Purée
- 16 pitted dates
- 2 cups (453 g) unsweetened fig purée (store bought) or use 10 rehydrated dried figs
- 1 Tbsp plus 1 tsp (20 ml) acai juice1 Tbsp plus 1 tsp (20 ml) acai juice
- 1 Tbsp (15 ml) vanilla extract
- 1 tsp kosher salt
- 1/4 cup (56 g) coconut oil
- 1 cup (160 g) raw pecans
- 1 cup (140 g) raw cashews
- 2 cups (280 g) raw almonds
- 2 cups [160 g) shredded unsweetened coconut
- 3/4 cup (105 g) pumpkin seeds
- 1/4 cup (56 g) Fig Purée or unsweetened applesauce
- 3/4 tsp salt
Step 1Heat the oven to 200°F/95°C. Line an 8-by-16-in (20 by 40.5 cm) baking sheet with parchment paper and set aside.
Step 2For the fig purée: Put the dates, fig purée, acai, vanilla, and salt in a small pot over medium heat and bring to a simmer. Whisk in the coconut oil, cooking the mixture for 3 to 5 minutes to thoroughly combine. Transfer to a blender and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. Cool in the refrigerator.
Step 3Make the granola: In the bowl of a food processor, pulse the pecans, cashews, and almonds a few times, keeping the pieces fairly large. Pour the chopped nuts into a large bowl and add the shredded coconut, pumpkin seeds, fig purée (or apple sauce), and salt. Mix well with a wood spoon.
Step 4Transfer the mixture to the parchment-lined sheet tray and spread it out evenly. Bake until golden brown and crunchy, stirring with a spoon 2 or 3 times during baking, 40 to 45 minutes. Store leftovers in an airtight container at room temperature for a couple of weeks.
Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab (Chronicle Books, 2020)
Substitutions: As a substitution for the pecans, cashews, almonds, and pumpkin seeds here, use what you have on hand: walnuts, pistachios, sunflower seeds, etc.