Raw Pie with Figs

By Chef: Nadia Petrova
Posted: October 7, 2012


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In my childhood years, I was never very interested in figs. I remember that the figs sold at the market were only small, bad looking ones that did not seemed appealing at all. My first encounter with the real big, juicy and sweet figs was during my years in university. I studied in the south where it was much warmer, even during the winter months. The fruits and vegetables were different there, bigger, sweeter, more delicious. I remember the first time I was at the farmer’s market and saw the figs. They looked so huge compared to what I was used to that I did not recognize them at first and had to ask what this fruit was. The seller was so amused by my question that she gave me a couple of figs to try for free.

It was truly love from first bite. Even 15 years later, I am still crazy for figs.


For the base

  • 2 cups macadamia nuts
  • 1/2 cup coconut oil
  • 1/3 cup honey or dates paste
  • 1/2 teaspoon salt

For the filling

  • 2 cups soaked, pitted and peeled dates
  • 1/2 cup coconut oil
  • 4-5 ripe and soft figs
  • 2 teaspoons cacao powder, optional
  • 1/4 teaspoon of salt


For the base
1. Blend everything using the S blade until it starts to form a ball.
2. Spread the dough roughly in small tart forms or in a cake pan.
3. Keep in the refrigerator until the filling is ready or dehydrate for 10-12 hours for a crispy crust.

For the filling
1. Soak the dates for at least 1 hour, peel them and remove the pits.
2. Peel the figs.
3. Blend everything using the S blade until smooth and creamy.
4. Spread evenly on the crust.

1. Take the base from the refrigerator.
2. Spread the filling on top.
3. Garnish with fresh figs.
4. Serve and enjoy!

Preparation time: 30 minutes Serves: 6