Serves 4

12 small figs, halved
2 tbsp caster sugar
80g good quality dark chocolate pieces

For granola
2 cups rolled oats
½ cup chopped walnuts
¼ cup dutch processed cocoa
½ tsp sea salt
¼ cup vegetable oil
¼ cup maple syrup
1 tsp vanilla bean paste
⅓ cup desiccated coconut

You might like

Recipes

Beetroot pavé with three pea salad and hazelnut

Recipes

Hot honey, bacon and egg brunch bagel

For coffee yoghurt
2 cups Greek yoghurt
2 tsp instant espresso powder
1 tbsp maple syrup

Preheat oven to 180C. Place oats, walnuts, cocoa and sea salt in a medium bowl and stir to combine.

Whisk together oil, maple syrup and vanilla in a small bowl. Pour wet ingredients into dry and stir to combine.

Transfer to a baking paper lined oven tray and bake for 20 minutes, add coconut, stir through and bake for a further 5 minutes. Set aside to cool to room temperature.

Place espresso, maple syrup and 2 tbsp yoghurt into a medium bowl, whisk until smooth, add remaining yoghurt and whisk to combine. Sprinkle sugar in a thin layer on the cut surface of the figs and caramelise either with a blow torch or under the grill. Set aside to cool.

To serve, spread coffee yoghurt onto plates or bowls, top with granola, chocolate pieces and caramelised fig halves.

This recipe first appeared in the March 2026 issue of SALIFE magazine.