Ingredients
The following ingredients have 10 Servings
- cooking spray, for the pan
- 1/2 cup (75 g) cassava, sweet rice, or GF AP flour (such as Bob’s Red Mill)
- 1/2 cup (60 g) almond or hazelnut flour (such as Bob’s Red Mill)
- 1/2 cup (45 g) cocoa powder (preferably dutch-process)
- 2 tablespoons (12 g) tapioca flour
- 1/4 cup (45 g) maple sugar or coconut sugar
- 1/4 teaspoon fine sea salt
- 6 tablespoons (85 g) cold vegan butter (such as Miyoko’s), diced into 1⁄2” cubes
- 1 teaspoon vanilla extract
- 1 ½ ounces bittersweet chocolate, finely chopped
- 1 cup (125 g) raw cashews, soaked 2-8 hours in cool water
- ¾ cup (175 ml) water
- ½ cup (45 g) raw cacao or cocoa powder
- ½ cup (120 ml) maple syrup
- 2 tablespoons (12 g) finely ground chia or flax seed (I grind whole seeds in a coffee grinder)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- ½ cup (120 ml) melted coconut oil (extra-virgin)
- ~ 1 pound figs (2 dozen medium), trimmed and sliced scant ¼-inch thick
