• 400 grams Dried Figs
  • 1/2 cup Almonds
  • 1/2 cup Walnuts
  • 1/2 cup Pistachios
  • 1 tbsp. Honey
  • 2 tbsp. Poppy seeds or 1 tbsp. chia seeds
  • 2 tbsp. Coconut oil (room temperature)

Firstly, soak the dried figs in warm water and then drain them as they become soft. The process may take up to 5-10 minutes. Secondly, place figs, coconut oil and honey in a large food processor and pulse until finely mixed. Thirdly, place the chopped nuts and poppy seeds (or chia seeds) on a non-stick pan and stir continuously for few minutes on medium low flame. Then, combine the figs and nuts mixture together and let it cool down for 10 minutes. Now, roll the mixture using an aluminium foil to a thick long log (cylinder shape) and wrap the log with the aluminium sheet or cling film. Refrigerate the log for 4-5 hours or overnight so that it becomes firm enough to be cut into roundels. Lastly, cut the roll into roundels of desired thickness using a sharp knife. These roundels can be stored at room temperature for a week and up to a month in the refrigerator.