Raw Caramels

- 1/2 cup of raw pine seeds (a small bag)
- 1/2 cup pitted figs, cut very small
- 1 ts vanilla powder
- 1 pinch of salt

1. The pine seeds are mixed in the blender until the texture is almost smooth. Don’t mix too much because the seeds will free the oil and the caramels will have a very oily texture.
2. Mix separately the figs with the vanilla essence until you obtain thick pasta. The idea is that the fruits will be as small as possible.
3. Poor the grounded pine seeds onto the fig pasta, add the salt and mix until homogenization. The mass won’t be too homogenized, but don’t worry. Just remember do not process too much because your mass will be too oily.
4. Poor the mixture on a baking sheet and with a rolling pin spread mixture into a small thicker square. Put it in the freezer until hardens a bit.
5. Take out of the freezer and cut it into even caramel squares. Keep them always in old and dry place. For a consistency equal to those you buy from the market keep them in the freezer.