Rich and decadent, sweet yet salty – is there anything more indulgent than truffles? But indulge a little too much and you could find yourself breaking up with your skinnies. What if I told you I had a clean, healthy version of the dessert… would you love me forever? I know you would! Get ready, I have discovered the most delicious alternative to the luxurious treat. Sweet, chewy and dipped in chocolate with a hint of saltiness, it’s quite possibly the most perfect way to punctuate a meal.
There are many levels of beauty when it comes to these babies. First, they are so delicious. Sweet and salty combine perfectly, while the chewiness of the figs make you feel like you’re indulging in something much more sinful than it actually is. In fact, the taste and texture almost mimics caramel (mmmmmm, caramel). Next, the simple ingredients are probably in your kitchen right now. Finally, they make such a wonderful hostess gift. Now, enough talk, here’s the recipe.
Chocolate Fig Truffles
(adapted from Giada’s Feel Good Food)
Makes 34 bites
3 cups dried figs, chopped
2 tbsp natural organic crunchy almond butter
1 cup organic chocolate chips (either milk chocolate or dark chocolate)
2 tsp coconut oil, softened
3/4 tsp Maldon salt flakes
1- Preparing a baking sheet by lining it with wax paper.
2- In a food processor, combine the figs, almond butter and 2 tablespoons of water, and give it a whirl until the mixture is smooth (you may need to scrape the sides every once in a while).
3- Next, use a teaspoon to measure the mixture and roll with your hands to form balls.
Place them on the baking sheet.
4- Place the chocolate chips and coconut oil in a glass bowl and place the bowl over a saucepan with gently simmering water. Stir the chocolate constantly to avoid burning
or hardening until completely melted.
5- Once the chocolate is melted, use toothpicks or skewers to dip the fig balls in the chocolate and coat evenly. Allow the excess chocolate to drip off and place the ball back on the baking sheet
and quickly sprinkle with the Maldon salt.
6- Place the baking sheet in the fridge for at least 30 minutes
(trust me, the colder, the better and the chewier).
[All photos are my own and not to be used without permission]