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October 2018 (Vol. 3 Issue 8)

Mini Figgy Puddings
About the author: 
Markéta Bola

Mini Figgy Puddings image

These figgy puddings are perfect for parties and virtually guilt-free.

Algarobba is a species of flowering evergreen shrub or tree belonging to the pea family, and is widely cultivated for its edible beans that take a year to ripen.

Algarroba powder is made by drying and then grinding up the seed pods, which contain a sweet floury paste very high in energy and were an important source of sugar before sugarcane and sugar beets became widely available.

The powder is also high in protein and contains good quantities of calcium, magnesium, potassium, iron and zinc, as well as being rich in the amino-acid lysine.

If you chew on the pod itself, without the seeds, it has a taste very similar to chocolate with a hint of caramel. I love using this powder for its unique taste, and add it to smoothies, sauces, raw chocolate recipes and cakes.

Algarroba is also great for diabetics, as it's sweet, yet naturally low on the glycaemic index.

Mini Figgy Puddings

Makes up to 15 puddings

Storing: will keep for a month in the fridge

For the base:

  • ½ cup pecans
  • 8 whole figs, dried
  • ¹⁄8 tsp cinnamon
  • For the caramel topping:
  • ¹⁄3 cup coconut oil, extra virgin
  • ¼ cup pine nuts
  • 15 dates, Deglet Nour
  • 1 Tbsp maca powder
  • 4 Tbsp algarroba/white carob powder
  • 2 cloves
  • ¹⁄8 tsp salt, Himalayan
  • ¼ cup water

For the chocolate caramel topping:

Same as above but add:

  • 6 Tbsp cacao powder
  • 2 Tbsp agave syrup
  • 1 Tbsp water (if needed)


  1. Mix the dried nuts, fruits and cinnamon powder together, using a food processor with an S blade. You might need to cut the whole figs into halves or quarters first.
  2. Make the pudding bases by scooping out a tablespoon of the mixture for each base and shaping it into a round (use a cookie cutter if necessary).
  3. Make the topping by first letting the coconut oil melt at room temperature until it's softened slightly, then place it in a food processor along with the other topping ingredients and blend until smooth and creamy. There are two topping options, so you can do one or the other, or both.
  4. Spoon or pipe the mixture onto the bases and serve immediately, or refrigerate until needed.


Markéta Bola is a natural nutritionist and raw living-food chef who leads raw-food workshops, classes, dining experiences and Tree of Life Wellbeing & Vitality Festivals in the Midlands.

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