This incredible, decadent dessert is made with date syrup, sea salt and cacao powder.
Preheat the oven to 180C.
On a medium/low heat melt the coconut oil/butter in a small saucepan then take off the heat.
Add the cocoa powder, salt, date syrup, vanilla (and baking soda if you're using it) and mix well.
Beat the eggs in a separate bowl, then mix them into the cooled chocolate. It will thicken from the residual heat to a gloopy custard.
Cut stalks from figs, and chop roughly into segments. Arrange them evenly across the bottom of a 24cm round oven dish with the cut sides facing upwards.
Pour the chocolate batter around the figs making sure the batter only reaches halfway up the sides of the figs.
Bake for 20 minutes or until the top has risen and set, but slightly wobbles in the middle.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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