Vegan Fig & Coconut Cream Toast

Enjoy the end of stone fruit season to its fullest and whip up an IG-worthy breakfast in under 20 minutes. Our authentic, rich coconut milk whips up into the lightest, fluffiest homemade whipped cream AND its vegan. But whether you're vegan or not, the tropical sweetness pairs perfectly with fresh in-season apricots and figs.

 
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Vegan Fig & Coconut Cream Toast

 

ingredients


1 can Jansal Valley® Coconut Milk 17-19% / chilled

4 slices Whole Wheat or Gluten-Free Bread / toasted

2 Figs / sliced

2 Apricots / pitted / sliced

4 leaves Fresh Basil / torn

Jansal Valley® 100% Pure Vermont Maple Syrup / to taste

 
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method


For Whipped Coconut Cream: Chilling the coconut milk will cause the cream to solidify. Open the chilled coconut milk, and drain off the liquid. Transfer the cream to a mixing bowl, and whisk with a hand mixer until light and airy. Refrigerate while you prepare the remaining ingredients.

To assemble: spread a layer of whipped coconut cream on each slice of toast. Garnish with sliced figs and apricots. Finish with a sprinkle of torn basil and a drizzle of maple syrup. Enjoy!

 

No-Bake Chocolate, Quinoa & Fig Bars

 

Indulge yourself, and your guests, with a seemingly decadent and deceptively healthful treat. These fig bars contain antioxidant-rich dark chocolate, Omega-3 packed flax seed, high protein quinoa & chia seeds, and—of course—figs. Wrap in parchment paper, tied off with a ribbon for a party favor or hostess gift this party-packed holiday season.

 

No-Bake Chocolate, Quinoa & Fig Bars

 

ingredients


 
 

method


Combine all ingredients in a mixing bowl.

Grease and line a baking dish or sheet pan.  Press the granola mixture into the sheet pan.  Press the reserved slices of fig into the top of the granola mixture.

Cover the bars with plastic wrap, then allow them to chill for at least two hours in the refrigerator.

To serve, cut the bars into 2-3 inch pieces.  Serve at room temperature or chilled.

Store in your refrigerator for up to 10 days.