Melissa’s Fig Newton Ramekins

So, you all may not know it, but I am ~~stalking~~…paying
attention to you.

When folks post something yummy they are making, I ain’t too
proud to reach out and see if I can get the recipe for the Foodie Nation.
Because we all deserve a little yumminess in our lives, right?

Today’s dessert recipe is courtesy of Melissa. When I saw this recipe, I knew I
HAD to have it on BF. You all know my love affair with ramekins! This recipe is great because it brings together that love of ramekin cooking with an old time favorite – Fig Newtons!

Melissa’s Fig Newton Ramekins

(Melissa
reports this makes 10-12 two-ounce ramekins, less if you use bigger ramekins.
In general, ramekins should not be frozen whole, so you may consider halving
this recipe if you feel that’s too much!)

Ingredients:

Filling:

8-12
oz. of your favorite dried fruit (Melissa used prunes because that’s what she
had in the cupboard and to her it makes the recipe taste like a Fig Newton)

1 tbsp.
sugar-free maple syrup

1
packet stevia or Splenda

3
tbsp. water

1/4
tsp. cinnamon

1/8
tsp. ground ginger

Crust:

1 cup
oatmeal – whatever you like steel cut or old fashioned

1/3
cup vanilla protein powder

2/3
cup almond flour

1 tsp.
baking powder

1/4
tsp. salt

1
packet stevia or Splenda

1/2
cup unsweetened applesauce

¼ – ½ c. water (might need additional 3Tbs)

Preheat
your oven to 375 degrees.

Using
a blender or a food processor, combine filling ingredients and stir until it is
the consistency of a paste. Set aside.

In a bowl
mix all crust ingredients, saving the water for last. Add in as much water as
needed to sticky but not yet liquid texture.

In 2
oz. ramekins, first press about two tablespoons (or 1/4 cup) of the crust mixture into each
ramekin.

Then add about two tablespoons (or 1/4 cup) of the filling mixture.

Lastly, top with two
more tablespoons (or 1/4 cup) of the crust mixture. (NOTE:
These measurements are Nik’s approximation given the amount of ingredients
Melissa gives for her recipe. Feel free to adjust as you see fit based on the
amount of crust/filling that YOU are working with! Also note that, yes, this does technically equal THREE ounces in a 2 oz. ramekin but since some is liquid and some is solid it may pack down into the space provided. Again, use your best judgment!)

Bake
at 375 degrees 10-15 minutes or until golden brown.

Melissa
likes to top hers with no-sugar added vanilla ice cream (as shown above). If you don’t want to
use ice cream, a dollop of fat-free or sugar-free whipped cream would be great
as well!