An excellent desert for gluten-free friends, or people who are unable to eat sugar, eggs, or dairy.
1/2 lb dried black mission figs
1/4 C almonds
2 t lemon zest
Prepare the figs by removing the stems and cutting them in quarters. In a food processor, chop the almonds coarsely. Then add the figs and lemon zest and pulse until the mixture pulls together. You may have to add a spoonful or two of water, if it’s too dry.
Line a small plate or glass dish with plastic wrap and press the dough firmly into it. Then place a flat-bottomed dish on top of the cake and set something heavy on it (a bottle of water or a can of something like beans) to compress it. Allow to sit at room temperature for a couple of hours before serving.
Cut into squares or wedges and serve topped with fresh fruit. Optional: Spoon a little sweetened yogurt or sour cream on top.