Fig and Raspberries with Cocoa Nut Crumble

Difficulty easy
Preparation Time (mins) 5
Cooking Time (mins) 20
Servings 4
  • 8 fresh figs, cut into quarters
  • 250g raspberries
For the crumble
  • 1 tablespoon coconut oil
  • 75g Whites Organic Rolled Jumbo Oats
  • 75g cashew nuts, roughly chopped
  • 60g pistachios, peeled
  • 60g mixed pumpkin and sunflower seeds
  • 1 tablespoon agave or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 20g cacao nibs or grated cacao
To serve
  • 4 tablespoons natural coconut yoghurt
  • 2 tablespoons agave or maple syrup

Main Instructions
  1. Heat the coconut oil in a large frying pan and toast the oats, cashews, pistachios and seeds until golden. Stir continuously to toast evenly.
  2. Stir in syrup, cinnamon and cocoa nibs for a minute, then remove from the heat to a clean oven tray or large plate to cool.
  3. Arrange fig quarters with raspberries onto plates, top with crumble, a dollop of yoghurt and a drizzle of syrup before serving.
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