Name: Fig & Chocolate Tahini Yoghurt Bowl
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 bowl
Cuisine: International
Ingredients: 2 fresh figs, halved; Knob of butter; ½ tsp honey; 1 tbsp tahini; 2 tsp honey; ½ tsp cocoa powder; ¼ tsp vanilla extract; 1 tsp water, or as needed; 15g almond meal; 10g roughly chopped almonds; 1 knob butter; 200g thick Greek yoghurt; Pinch of flaky sea salt (optional)

This yoghurt bowl sits somewhere between breakfast and dessert, with warm, jammy figs over thick Greek yoghurt and topped with a chocolate tahini drizzle. The tahini brings a lovely nuttiness to the figs, while the cocoa adds just enough chocolate flavour without overpowering their natural sweetness.

Adding just a drizzle of honey to help them caramelise nicely.

I love cooking the figs until they become soft and caramelised around the edges. The toasted almond crumble adds a welcome crunch against the creamy yoghurt and soft figs, while a little flaky sea salt brings out the sweetness and balances the richness of the tahini.

A very simple chocolate and tahini drizzle.

Just whisk everything together until smooth.

It’s a simple combination, but the contrast between the warm figs, cool yoghurt, chocolate tahini and crunchy almonds makes every spoonful a little different. I particularly love making this towards the end of summer when fresh figs are at their ripest.

The finished fig & chocolate tahini yoghurt bowl.

Ingredients

For the figs

2 fresh figs, halved
Knob of butter
½ tsp honey

For the drizzle

1 tbsp tahini
2 tsp honey
½ tsp cocoa powder
¼ tsp vanilla extract
1 tsp water, or as needed

For the toasted almond crumble

15g almond meal
10g roughly chopped almonds
1 knob butter

To serve

200g thick Greek yoghurt
Pinch of flaky sea salt (optional)

Instructions

Melt the butter in a frying pan over a medium heat. Add the figs cut-side down and cook for 2-3 minutes until caramelised. Turn them over, drizzle with the honey and cook for another 2 minutes.

Melt your second knob of butter, add the almond meal and chopped almonds and cook for 3-5 minutes, stirring often, until golden and fragrant. Transfer to a plate to cool.

Whisk together the tahini, honey, cocoa powder, vanilla and water until smooth and pourable.

Spoon the Greek yoghurt into a bowl. Top with the figs, drizzle over the chocolate tahini sauce, sprinkle with the toasted almond crumble and finish with a pinch of flaky sea salt, if using.

Notes

Use ripe figs that are soft but still hold their shape when cooked, so they caramelise nicely without becoming too jammy. Keep an eye on the almond crumble as it toasts, as the almond meal can brown quickly, and let it cool for a few minutes so it becomes crisp before adding it to the yoghurt.