Best Chocolate Fig Truffles Recipes

CHOCOLATE FIG TRUFFLES

Steps:

• Blend the almonds till they become a fairly fine meal - but not quite till they turn into butter. Remove from your food processor and add the dates and figs. Blend till there are no large chunks of fruit left.
• Add all the other ingredients to the food processor including the previously ground almonds and blend. Before it forms a dough stop the processor and taste a little and add more cocoa if desired, then continue to blend till a dough forms.
• Scoop and roll into balls, press into cookie cutters for fun shapes, or press into a loaf pan and slice into bars. You can also press whole or roughly chopped almonds into them for a change of texture or roll them in cocoa powder to cut the sweetness.
• These can be stored in an airtight container at room temperature but we prefer to eat them straight from the fridge.

FIG AND GINGER TRUFFLES

Steps:

• Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
• Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
• Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
• Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
• Excellent source of: Fiber
• Good source of: Manganese