- 4 large California Fresh Figs or 8 small California Fresh Figs
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 teaspoons cocoa powder
- 1 tablespoon cocoa nibs (optional)
- 1/2 cup chopped walnuts, toasted
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, room temperature
- Powdered sugar, crushed walnuts, or cacao nibs for garnish
Preheat the oven to 350 degrees F.
Split the figs in half vertically. Arrange the figs with the cut surface up on a baking pan. (A small slice can be removed from the curved side of the fig so that the fig sits flat, if necessary.)
Combine the flour, brown sugar, and cocoa powder in a medium bowl and stir to mix evenly. Add the cacao nibs, walnuts, baking powder, salt, and butter. Blend to form a dough. Place an equal amount of crumbled dough over each fig, pressing gently to pile the filling over the fig half.
Bake the figs for approximately 15 minutes or until the topping begins to brown and the fig begins to release some juice. Place two fig halves on dessert plates. Lightly dust with powdered sugar or the crushed walnuts and cacao nibs, if using, and serve warm.