|3 h||15 min||4|
|8 medium||Fig, raw (halved, figs )|
|2 tbsp||Maple syrup, pure (figs )|
|1/8 tsp, ground||Thyme, dried (figs )|
|1/8 tsp||sumac, ground (figs )|
|1/8 tsp||Sesame seeds (figs )|
|1 cup||Almond milk, vanilla, unsweetened, Silk (chia pudding)|
|1 tbsp||Maple syrup, pure (chia pudding)|
|2 tsp||Vanilla extract, pure (chia pudding)|
|1/4 cup||Chia seeds (chia pudding)|
|1 cup||Coconut cream (lightly whipped,chia pudding )|
|8 date(s)||Dates (pitted, tahini caramel )|
|2 tsp||Tahini (tahini caramel )|
|2 tsp||Lemon juice (tahini caramel )|
|2/3 cup||Almond milk, vanilla, unsweetened, Silk (tahini caramel )|
|1 pinch||Sea salt, fine (tahini caramel )|
|1/4 cup||Pistachio nuts (topping)|
|2 tbsp hulled||Hemp seeds, shelled (topping )|
In a bowl, mix together the almond milk, maple, vanilla and chia seeds until smooth. Fold in the coconut cream. Cover, and transfer to the fridge for 3 hours or overnight.
Meanwhile, preheat oven to 400°F and line a baking sheet with parchment paper or a nonstick silpat.
Place the figs, cut side up onto the sheet and drizzle with maple syrup. Sprinkle with the thyme, sumac and sesame seeds and roast in the oven for 15 minutes until caramelized and soft.
In a food processor, puree the dates until they reach a gummy ground consistency. Add in the tahini, lemon and 2/3 cup of almond milk. Puree until very smooth and as thick as toffee sauce- you may need an extra few tablespoons of almond milk to thin it out depending on the size of your dates. Add a pinch of sea salt, to taste and set aside.
To assemble, divide the chia pudding between four bowls or glasses, top with the roasted figs and sprinkle generously with pistachios and hemp hearts.