Fresh Figs with Date Caramel, Dark Chocolate + Pistachios topped with a little sea salt may be my favorite summer treat! Especially when you consider that they’re Paleo-friendly and ridiculously easy to make, and everybody ooooohs & aaaaahs when they see them.
This is one of those bring to a party: everyone loves you treats. I use dairy-free, soy-free chocolate chips, and I usually leave a few without pistachios if I’m making 
them for a crowd. The date caramel prep is the hardest part – and it isn’t hard at all. I took date caramel recipe inspo from Minimalist Baker, because I started out making her recipe. Now I’ve got a version I’m really happy with. I think it definitely needs a touch of salt, and vanilla bean paste helps with the “real” caramel flavor. If you don’t have vanilla bean paste, DO NOT sub with vanilla extract. That results in a funky high-alcohol moment that is not delicious.
I put the figs on a rimmed baking sheet and line it with parchment for easy clean up, and I use a disposable pastry bag to get the caramel on each fig. I use disposable pastry bags for all kinds of things now – my cupcakes have never looked better, and it’s no longer a challenge to fill little to-go containers with jarred condiments for packed lunches. Score!
Since 100% of the commercially grown fresh figs in the U.S. are from California, and they grow right around me, I have plenty of access to figs in the summer. I’m happy to share that this date caramel/dark chocolate/pistachio/flaky salt combo is also delicious on sliced rounds of fresh apple or strawberries too. Once you try this, you’ll defiantly want to make it year-round.
Top your fresh figs with date caramel and let me know what you think! If you love fresh fig recipes, try Baked Eggplant with California Figs & Leeks or Fig and Prosciutto Salad.
Fresh Figs with Date Caramel, Dark Chocolate and Pistachios
Equipment
- food processor
Ingredients
For The Figs
- 2 fresh figs halved
- 1 batch date caramel {see below}
- 8 oz. dark chocolate chips dairy-free/Paleo if desired
- 4 oz. pistachios chopped
- flaky sea salt
For The Date Caramel
- 15 large pitted dates
- 1/2 tsp vanilla bean paste
- 1/8 cup water or less
- fine sea salt
Instructions
Make the Date Caramel
- First, check to see if your dates are moist and pliable (slightly squishy). If so, move on to the next step. If not, soak them in warm water for 8-10 minutes, then drain and proceed.
- Add the dates and vanilla bean paste to a food processor. Pulse, stopping to scrape down sides occasionally, until the mixture begins to form a paste and a few bits remain. Add a scant pinch of salt, set the processor to run on low, and slowly pour in a thin stream of very warm water until the mixture becomes a thick, creamy paste.
- Scrape down the sides again and taste to see if the date caramel needs more salt. Store in a sealed container in the refrigerator for up to 10 days, if it lasts that long!
- *To make topping the figs easier, I load the date caramel into a disposable pastry bag.
Make the Figs
- Line a sheet pan with parchment paper or a Silpat, and place the figs on it cut side up.
- Top each fig with a dollop of date caramel - I usually use a pastry bag, but you can use a small spoon too.
- Add the chocolate chips to a microwave-safe bowl and heat in microwave for 30 seconds at a time, stirring thoroughly between each 30 seconds, until chocolate is just melted. Immediately drizzle chocolate over figs.
- Before the chocolate begins to set, sprinkle chopped pistachios over the figs and add a bit of flaky sea salt to each fig.
- Allow chocolate to fully set (about 30 minutes in a 75 degree F room, or 10 minutes in the fridgand enjoy.
Notes
Nutrition
Photos: Alycia Moreno
