Kiwi, Chocolate, Fig & Pecan Squares (V, GF)
I first wanted to call these my “what’s in these squares” but I thought it doesn’t sum up it’s deliciousness enough. Yum, yum, YUMMY! What else is there to say about these kiwi squares? I had ripe kiwis at home and was about to bake my beloved fruity vegan kiwi loaf when it hit me: how about a new take on kiwis, one that combines chocolatey chocolate with chewy dried figs? I whipped up a handful of ingredients and the kiwi, chocolate, fig & pecan squares were born. You’re welcome.
fun fact about kiwis and their hairy, furry skin
Are you seeking to boost your immune system with vitamin C? Eat kiwis. Or are you interested in a good source of fiber and antioxidants? Kiwis are your thing. Do you want to eat something sweet and tangy that happens to provide you with vitamin K (blood clotting and bone metabolism), vitamin E (may reduce free radical damage), potassium (lowers blood pressure and protects against loss of muscle mass) and folate (used for cell division and to create genetic material)? Kiwis, kiwis, kiwis are your answer! What many people are not aware of is that their skin should not be thrown away into the compost, but rather consumed along with the green flesh. The skin of a kiwi is entirely edible, contains significant amounts of dietary fiber and contains vitamin C that would go to waste if you’d simply dispose of it.
Prep Time: 10 min
Baking Time. 25-30 min
Total Time 35-40 min
Servings: 12 squares
For this recipe you will need:
4 ripe kiwis
1 flax egg (1 tbsp flax seeds + ⅓ cup almond milk)
2 tbsp coconut oil, melted
3-4 tbsp honey, maple syrup or agave
1 cup almond flour
1 cup coconut flour
½ tsp cinnamon
1 tsp baking powder
¾ cup dried figs, chopped
50g 85% dark chocolate, chopped
- Preheat the oven to 180°C and line a tray with baking paper.
- In a blender (I use my beloved nutribullet), mix the kiwis together with the flax egg until you get a very liquidy consistency. Pour this mixture into a bowl and add in the honey and coconut oil. Mix until all ingredients are well combined.
- Next, pour in the almond and coconut flour as well as the cinnamon and baking soda. Mix in the dry ingredients until the dough is smooth and even.
- Fold in the dark chocolate and dried figs but keep 1 tablespoon of each for topping. Pour the cake dough onto the baking tray and spread into a rectangular shape (about 1.5 cm thick). Top with the fig chunks and chocolate chips and bake in the oven for 25-30 minutes.
- Remove from the oven, allow to cool for 15 min and slice into squares. Serve with your favourite tea or aromatic coffee and enjoy the kiwi-twist on your tongue. Don’t ask your guests what’s in it but let them find out themselves!