Two of my favourite sweet, autumnal flavours are figs and pecans. Together in these easy 4 ingredient fig & pecan cups, they are a dream combination.
Creamy, chewy and delicious and with only 4 ingredients. Make a batch and keep them in the fridge for quick and easy snacks!
If you haven’t tried dried figs in your sweet treats; now is the time to start! They add a lovely sweetness but really gives the cups a chewy texture too.
How to make these 4 ingredient fig & pecan cups
Pit the medjool dates and add to a food processor with the figs and pecans. Blend until it is a forms a sticky ball.
Separate into 12 equal sized pieces, press down into a cupcake tray (or cases) and top with melted dark chocolate. So easy!!
This recipe only uses 4 store-cupboard ingredients:
- Pecans
- Dried figs
- Medjool dates
- Dark chocolate
Pecans
They are a great source of healthy fats, particularly monounsaturated fats. They are also high in fibre, which will help with your digestion, and contain key vitamins and minerals such as vitamin E, magnesium, and zinc.
Figs
As much as I love a fresh fig – the season is short. One of my favourite ways to have them is dried. They are naturally sweet and packed with dietary fibre. They are a good source of nutrients such as potassium, calcium, and magnesium. In fact, they are one of my go-to plant-based calcium sources.
Medjool Dates
Yes, I know I use a lot of dates! But for good reason! Of course, they are a sugar. But unlike processed sugars they tend not to spike your blood sugar as much. That’s because they are high in fibre and contain key minerals such as potassium.
Dark Chocolate
Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I also opt for one that has minimal sugar and at least 70% cocoa solids. The base is quite sweet so the dark chocolate will balance this out well. If you are plant-based or vegan just check there is not milk – some brands still put some in the dark bars.
Storage & Shelf Life
These pecan cups store really well in the fridge. You can leave them out of the fridge for a few hours easily. However, I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at least 10 days.
If you’d like them to last even longer, they can be kept in the freezer for up to three months.
Recipe Tips
- I haven’t used maple syrup as I think the dates and figs are sweet enough. However, if you have a sweeter tooth, add a tbsp or two of maple syrup, or another sweetener, as you blend.
- I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
- I use very soft Medjool dates and figs. I don’t pre-soak them. If your dates /figs are harder, try soaking in boiling water for 20-30 minutes. Drain fully before using.
- For swaps – you can swap pecans for walnuts, as they have a similar texture.
- I use a silicone mould for easy removal of the pecan cups once they’ve set. If you don’t have a silicone mould, you can line a muffin tin with paper liners to prevent the cups from sticking.
If you enjoyed these 4 ingredient fig & pecan cups, why not try:
No Bake Buckwheat & Hazelnut Bars
4 Ingredient Fig & Pecan Cups
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1½ cups soft medjool dates (225g) pitted
- 1 cup dried figs (150g)
- 1 cup pecans (100g) + 12 more for the top
- 100 g dark chocolate
Instructions
- Chop the stalk from the figs and take the stone from the dates. Add them to a food processor with 1 cup of pecans. Blend until they form a sticky ball.
- Separate into 12 equal pieces. Press down into a silicone cupcake tray (or paper cases). Refrigerate whilst you melt the chocolate.
- Melt the chocolate over a pan of hot water. Spoon over the chocolate into each one. Top with half a pecan. Refrigerate for 30 mins to set the chocolate.
Notes
- Store in the fridge to keep them nice and hard and they will last for about 10 days. You can freeze them too.
- You can substitute the pecans for other nuts such as walnuts.
- I use a dairy-free 70% cocoa solids dark chocolate.
- I use very soft dried figs and medjool dates. I don’t pre-soak them. If your dried fruit is harder, try soaking in boiling water for 20-30 minutes. Drain fully before using.
Wow that’s absolutely delicious and yummy, easy to make
So glad you like them! And thanks for taking the time to let me know.
I made these but with Tahini. Now I see there are another recipes…I will tread
Is that 212 cals for each one…
Hi Lesley, yes it is! They are very nutrient dense. Obviously you can make them a bit smaller if you prefer.
I made these and used my silicone mini muffin 10 because I can’t eat that much at one time. These are absolutely the most fabulous treat. I have had in a long, long time healthy or not healthy. These things are addictive!!!!!!
They are good aren’t they? One of my favourites too! Glad you liked them xx
Well you are awesome to share this with people.. I’m excited to try this soon! 🤗🥰
You are very welcome. Enjoy!
Very easy to make.
Tastes amazing. Thanks for sharing
You are very welcome! Glad you liked them!
On my third batch of making these. They are delicious!
Although a little big. I divided the mixture into a 24 cup silicone mould. They make perfect mini bites
I used some crumbed freeze dried strawberries to decorate
Glad you like them! Yes it’s a perfect recipe to make into smaller bites.
Absolutely love these with walnuts or pecans! There is always a batch in the freezer! My favorite evening treat!! Yes… I indulge in two of these yummy treats almost every night!! Dark chocolate is the best in my opinion, as the dates add plenty of sweetness! Great recipe!!
Thanks so much! Agree on the dark chocolate. They are one of favourites too! x