Fig & Ginger Bites 

This delicious Fig And Ginger Slice is a great way to incorporate many of the anti inflammatory balancing benefits from food in one easy sweet snack.

During perimenopause and menopause, with the decline in hormones, inflammation can increase. Generally following an anti-inflammatory diet can be really helpful.

Many of the ingredients contain calcium, beneficial for bone health; Plus natural gentle fibre, as well as phytonutrients - all great for your gut microbiota to thrive.

The slice is just sweet enough for your taste buds to think you are eating something sweet, but in reality there is very little natural sugar in the whole slice!

When I want something sweet and good for me, this is definitely my go-to.

Have a look at the video of me making these bites's here on Youtube , this will help you realise how easy they are to make. 

Note: if you can't tolerate chocolate or cocoa, then leave out, or sprinkle toasted coconut over the top. 

12 dried large figs (approx. 220g)
100g 90% dark chocolate
1 cup/130g raw pumpkin seeds or other seeds
1 cup/140g almonds or other nuts
3 tablespoons/approx. 50g butter
approx. 1 cup/200-250g nut butter, I used Almond butter (any nut butter is ok, but beware if you use peanut butter it is a strong flavour)
2 tablespoons fresh ginger, grated
Optional - 1 cup puffed buckwheat or amaranth or millet 

Nip off the hard stalk tops from each fig, then soak in water for about 10 minutes, then drain and roughly chop.
Meanwhile slowly melt the chocolate by putting into a glass/ceramic/stainless steel bowl and place the bowl over the top of a saucepan containing a little gently simmering water. Once melted turn off the heat.
Into a separate saucepan add the butter and figs. Warm for a minute mixing well so the butter melts. Then turn off the heat.
If you have a stick blender, then use this in the pan to ‘mash’ the fig and butter together to form a rough paste or use a fork to mash up well.
Then add the nuts and seeds, nut butter, ginger (and puffed buckwheat/amaranth/millet, if using). Mix well so everything binds together.
Tip this mixture into a paper lined square tin, approx 20cm x 20cm - Press the mixture down firmly, flattening it with the back of your hand.
Pour over the warmed chocolate, allowing it to thinly cover the whole top.
Chill in the fridge for approx. 4 hours before cutting into bite size pieces.
Store in an airtight container, in the fridge, for up to two weeks.