The Vegan Cookbook Challenge #23: Caramelised Balsamic Figs and Berries – November 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 23rd re-creation. Using a number generator, I landed on the Vegan Everyday and the result was a recipe for Caramelised Balsamic Figs and Berries. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.



– 2 cups of quartered fresh Figs

– 1/2 cup of quartered hulled Strawberries 

– 1/2 cup of Raspberries 

– 3 tbsp of Raw Agave Nectar or 2 tbsp of Maple Syrup 

– 2 tbsp of Balsamic Vinegar 

– 1 tbsp of Organic Coconut Sugar 

– 1/2 tsp of Alcohol-Free, Organic Vanilla Extract 

– A pinch of fine Sea Salt 


1.) In a large bowl, gently toss together figs, strawberries, raspberries, agave nectar (or maple syrup), balsamic vinegar, coconut sugar, vanilla extract and salt, until fruit is well coated.

2.) Transfer to a baking sheet and bake in a preheated oven for 5 to 6 minutes (500 F or 260 C), until figs just begin to brown, and sugar starts to harden.

3.) Remove from oven and set aside for 2 to 3 minutes to cool. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.


Yum! This is a great dessert to serve after dinner or during a party. I loved the blend of sugary sweetness and acidity from the balsamic vinegar. I probably could’ve cooked it for longer in the oven, but I still think it came out well. If you don’t like figs, you can replace them with pears or peaches.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

2 thoughts

  1. That is quite amazing, 23rd re-creation from this cookbook! These caramelise balsamic figs and berries look delicious. Looks like a lovely desert. I haven’t made this dish but it sounds like a very easy dish to follow along and make. I probably won’t add too much balsamic vinegar as I don’t like the taste of too much vinegar! Miss you my friend

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