Cookie Covered Figs with Carob Coconut Topping
By: Kelsey Taylor
Published: Thursday, September 1, 2011 - 9:39pm

Ingredients




Cookie Dough
1.5 cups quinoa flakes
3/4 cup brown rice flour
1/3 cup brown sugar
1/4 cup butter or margarine
(or dairy-free vegan spread)
1 large whole egg
4-5 medium fresh figs
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp sea salt
1 pinch nutmeg
Carob and Coconut Topping
1/2 cup carob chips
(unsweetened if possible)
1/4 cup shredded coconut
1/8 cup water

Preparation

1 Step 1: Beat the butter and sugar together in a bowl 2 Step 2: Add your egg, vanilla and spices, continue beating 3 Step 3: In a separate bowl, combine the flour, quinoa flakes, baking powder and salt together 4 Step 4: Pour wet ingredients into dry ingredients 5 Step 5: Mix until the dough is well combined 6 Step 6: Peel the skin off your figs by gently peeling from either the base, downwards or the stem, downwards 7 Step 7: Roll a ball of cookie dough similar in size to your naked fig 8 Step 8: Flatten cookie dough with your hand and place fig in the center 9 Step 9: Poll up the edges of the cookie dough to cover the fig (it's okay if the dough breaks, just gently mold the broken spaces together with more dough, as if sculpting wet clay) 10 Step 10: Place the cookie dough covered fig balls onto a greased baking sheet and bake in a preheated oven at 350 Fahrenheit for 25-30 minutes 11 Step 11: Remove from oven and let cool for 15 minutes 12 Step 12: Combine carob chips and water and melt in microwave or in a pot on the stove 13 Step 13: Smear a big glob on top and sprinkle with coconut