This treat is one of the most well known tradicional sweets of Algarve, it is inspired by nature: connecting the mountains, the coast and the “barrocal”.
We present to you a simple, raw and low on sugar version.
A great snack for any moment of the day.
Preparation: 30 min
- 500 gr dried figs
- 500 gr almonds
- Zest of 1 lemon
- 100 gr carob flour (you can replace it with cocoa powder for a more familiar taste)
- 1 tbsp of ground cinnamon
- 1 tsp of ground fennel
- 1 tsp salt
- 100 ml Medronho (optional)
- Olive Oil as needed.
- Quince Jelly with Lemon Verbena Do Vale
- Sliced almonds
- Wash the almonds in a bowl with water to remove any impurities. Drain them and dry them with a cloth.
- Cut the hard tips of the figs and halve them to facilitate the blending process.
- In a powerful blender or food processor add the almonds and the figs, and bled until it reaches a past like consistency. (You may add some drops of water to aid the process, be careful not to make the mixture too wet). You can add the 100 ml of Medronho to make this treat a more special one.
- Add the salt, the lemon zest and the spices and blend for a few more seconds.
- Add the carob flour and blend once more until it is well incorporated.
- Remove the mixture from the blender into a bowl.
- Coat a tray with olive oil and set it aside.
- Coat your hands with a little bit of olive oil so that the mixture doesn’t stick and knead for a little bit to make sure the mix is homogeneous.
- Now you can start to form the bars (or you can shape them into balls or any other creative shape you like) and continue to coat your hand with the olive oil anytime it starts to stick.
- Place the bar on the tray slightly apart from each other.
- Decorate the bars with the almonds, jelly or anything you may think that goes well with it
- Wrap them individually in parchment paper and place them in a box in the frige to store them and enjoy them anytime!
Recipe developed by: Vicente, chef at Casa Vale da Lama (www.casavaledalama.com)