Quick, easy, and soo so tasty, this balsamic, fig, and onion dip goes amazingly on everthing from fruit and veg to crackers and pizza!
Now add the second tbsp of coconut oil and the coconut sugar to the pan, and stir until the sugar has dissolved. If it does not fully dissolve, add one more tbsp of coconut oil.
Cook for two more minutes, then use a spatula to scrape the entire contents of the pan into a small blender.
Rinse the soaked cashews and figs, then add them to the blender.
Now add the water, vinegar, rubbed thyme and rosemary, salt, and pepper, and blend until you have a smooth, creamy dip. Can be eaten immediately or refrigerated for several hours to cool and thicken.
Leftovers keep for up to one week in a sealed glass or stainless container in the fridge, or three months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.