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  • Prep-time: / Ready In:
  • Makes 4 flatbreads

This simple flatbread showcases the natural sweetness of figs by pairing them with ribbons of floral orange zest and a creamy vanilla-infused spread. Perfect as a fruit-forward appetizer or light dessert, you can even bake the flatbread base beforehand and have it ready for quick assembly. Fresh figs are luscious in this recipe, but you can always substitute dried figs if they are out of season or not quite at their peak.


  • Cornmeal, for dusting
  • 1 recipe Homemade Oil-Free Pizza Dough
  • ½ cup raw cashews
  • 2 tablespoons chopped dried whole pitted dates
  • ½ teaspoon orange zest
  • ¼ teaspoon pure vanilla extract
  • 8 fresh figs, thinly sliced
  • Orange zest, cut into strips
  • Pure maple syrup, for drizzling


  1. Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
  2. Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
  3. Meanwhile, for sweet cream, in a small bowl combine cashews, dates, and enough boiling water to cover. Let stand 1 hour. Drain. Transfer to a small food processor. Add ¼ cup fresh water and process until smooth and creamy, adding up to 3 tablespoons additional water as necessary to reach spreadable consistency. Transfer to a bowl. Stir in the ½ teaspoon orange zest and the vanilla.
  4. Spread sweet cream on flatbreads. Top with figs. Garnish with orange strips; drizzle with maple syrup.

Comments (3)

(5 from 2 votes)
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Ella10 months ago
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Is there a fruit juice anyone can recommend in place of the maple syrup? I prefer not to use maple syrup or honey. I’m thinking maybe a concentrated fruit juice would work well, but not sure which one to start with. They all get so dark when you reduce them down, so maybe something that is pretty sweet to begin with.

Edith Tucker1 year ago
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Mmmmmmm you won’t regret anything about this. Absolutely gorgeous and blissfully tasteful

Evelyn1 year ago
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Love your recipes but wish you would add nutritional values to all your recipes.

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Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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