1. Heat oven to 350F°

2. Add water, figs, and dates to a medium saucepan

3. Heat over medium heat until mixture comes to a boil

4. Reduce heat to keep mixture at a simmer

5. Simmer for 10 - 15 minutes until everything is very soft

6. Remove from heat

7. Stir in baking soda

   

8. Allow to cool for five minutes

9. Pour mixture into food processor or hish-speed blender

10. Process for about a minute to create a puree

    

11. Add butter and honey to mixing bowl and cream together until smooth

12. Add fruit mixture, eggs, lemon juice, coconut flour, salt, and cinnamon

13. Mix until everything is well combined

14. Place buttered ramekins on baking sheet (you can bake directly on oven rack, but I find it easier to use the baking sheet)

15. Pour batter into buttered ramekins so they are about half full

    

16. Place in the oven and bake for 30 minutes

17. Allow the puddings to cool for at about 10 - 15 minutes before serving

    

18. You can serve in the ramekin or use a butter knife to gently loosen the edges and turn over pudding onto a serving plate

19. Top with heavy cream yogurt and honey or any topping of your choice or serve as is

20. Store leftover in refrigerator for up to four days

Heavy Cream Yogurt Topping

1. Add heavy cream yogurt, honey, and vanilla to mixing bowl.

2. Beat until yogurt fluffs up to desired consistency.