Katy Craine shares her recipe for Figgy Delight. “Figs are one of my favorite fruits, and though they can be thoroughly enjoyed as is, this little recipe can be a simple delicacy,” she says. “The light and sweet nectar of the fig pairs deliciously with the deep undertones of carob and smooth flavor of vanilla.”
Katy is a passionate entrepreneur, body shaker and fruit lover with a focus on self-acceptance and trust. She is one of the few who can say they have eaten raw foods for almost all of their lives and has gained some powerful insights through her experience. Katy’s experience in raw food prep has led her to serve as chef for FoodnSport events, The Woodstock Fruit Festival and other festivals around the world. She lives part time on a raw vegan intentional community called Kanekiki in Hawaii, where you may find her climbing a coconut tree or a pair of aerial silks.
- 4 pints of ripe, seasonal figs (I used Candystripe for mine)
- 2 tablespoons of raw carob powder
- 2 teaspoons of vanilla powder, or 2½ teaspoons of vanilla bean blended with water
Remove the stems from your figs and any moldy bits on the skin. Thinly slice two figs and set aside to use as a garnish. Place the remaining ingredients in a food processor and, using the “S” blade, process to the desired texture. Using the sliced figs, line the walls of a glass container to show of the beauty of nature’s design. Enjoy at room temperature or slightly chilled, if preferred.
- “This is an especially good recipe to make when your figs are so ripe that they’re getting a little on the moldy side or if you are irritated by the skins,” Katy says.
- “To make the vanilla bean blend, blend three whole vanilla beans with 1 cup of water until completely smooth,” she says. “You can store this blend in a fridge for months and use it for smoothies, banana ice cream or any sweet treat!”