Figgy Cookie Cups

I first made these Figgy Cookie Cups for Easter to share at our family brunch.  They were a huge hit and I’ve been making them every few weeks since then for me and my boys.


They are a great treat to make in advance and keep in the freezer for when you need a quick snack (I’m thinking these will come in handy with a newborn).  These Figgy Cookie Cups are also no-bake and only require 5 ingredients.  You can make them Paleo and Vegan by substituting the whipped cream topping for a coconut whipped cream.


Figgy Cookie Cups



  • 20 (150 g or about 1 Cup) dried black mission figs
  • 1 Cup dry roasted almonds (unsalted)
  • 1/4 Cup unsweetened shredded coconut
  • 1/4 tsp Himalayan pink salt (optional)


  • 1 1/2 Cups organic heavy whipping cream
  • 1-2 Tbsp maple syrup (optional)
  • 1/2 tsp vanilla extract


  1. Remove stems from figs (if any) and place in food processor with remaining base ingredients.  Blend, stopping to scrape the sides every so often, until the mixture is crumbly but sticky and can be pressed together to hold its shape.
  2. Scoop out about 1 Tbsp of the crust mixture into mini cupcake molds (2 Tbsp for regular-sized muffin molds) and press down firmly.
  3. Next, whip the cream for the topping: pour organic cream into a large bowl and whip using a whisk or electric hand mixer.  Add the maple syrup and vanilla at the very end – once the cream is nearly done whipping.
  4. Spoon whipped cream onto base and set in freezer overnight.  Serve chilled.
  5. Store in freezer.

Recipe makes 2 dozen mini figgy cookie cups, or 1 dozen regular-sized cookies.


I sprinkled this batch with a little cocoa powder, just for looks (as you cannot taste it).


These Figgy Cookie Cups should be stored in the freezer otherwise the whipped cream will melt.  It’s almost like an ice-cream topping…which, speaking of, would go quite nicely in place of the cream 😉





4 Comments on “Figgy Cookie Cups

    • Haha! You would know since you’ve had the chance to try them 🙂


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