Almond milk and fig cream

Ingredients for 4 servings:

• 250 g fig(s), dried
• 35 g almond flour, moist, from the production of almond milk
• 300 ml almond milk (almond drink), homemade
• 4 tbsp agave syrup
• 2 tsp, heaped raw cacao
• 100 g coconut oil
• 200 ml water
• 200 g almonds
• 600 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

alkaline, vegan, GAT-compliant, raw food

Finely chop the figs. Place the coconut oil in a bowl and melt in a warm water bath. Place the almond milk and water in a blender. Add the figs, almond flour, agave syrup, and cocoa powder. Finally, add the liquid coconut oil and blend everything on high for 3 minutes. Then fill into dessert bowls and refrigerate for at least 2 hours. For the almond milk and almond flour, soak 200g of almonds in water for 12 hours, then drain the water and place the swollen almonds in a blender with 600ml of fresh water. This mixture, after straining through a cheesecloth or a special almond milk bag, yields 220g of moist almond flour and 750ml of almond milk.