Chocolate Fig Bites
Giada De Laurentiis says this is her favorite go-to dessert—it’s like a bonbon, but better! These bites are chewy, decadent and sweet because of the figs. And, who doesn’t like something dipped in chocolate? The little hit of sea salt is the perfect contrast to the sweetness.
- 14 oz. (440 g) dried Mission figs, stemmed and coarsely
chopped (3 cups)
- 2 Tbs. unsalted creamy almond butter
- 2 Tbs. water
- 1 cup (6 oz./185 g) 41% cocoa vegan chocolate chips
- 2 tsp. coconut, safflower or grapeseed oil
- 3/4 tsp. flaky sea salt, such as Maldon
Line a small baking sheet with parchment paper.
In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula. Using a 1-tsp. measure, scoop the fig mixture and roll with your hands into 1-inch (2.5-cm) balls. Put the fig balls on the prepared baking sheet.
Put the chocolate chips and oil in a heatproof bowl. Set the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, 2 to 3 minutes.
Using a fork, dip the fig balls in the melted chocolate to coat evenly, allowing any excess chocolate to drip back into the bowl. Return the fig bites to the baking sheet and sprinkle with the salt. Refrigerate until the chocolate has set, about 30 minutes. Store covered in the refrigerator for up to 1 week. Makes 34 bites.
Adapted from Giada’s Feel Good Food, by Giada De Laurentiis (Clarkson Potter, 2013).