These bites are chewy, rich and sweet because of the fig center. Dip them in dark chocolate with at least 60% cacao content, which has less added sugar and higher antioxidant content. The finishing touch is a hint of coarse sea salt to balance the sweetness.
- About 24 bites
- 14 ounces dried Mission figs, stemmed and coarsely chopped (about 3 cups)
- 2 Tbsp warm water
- 2 Tbsp creamy almond butter
- 3 ounces dark chocolate (at least 60% cocao)
- ¾ tsp flaky sea salt
- Line mini-muffin tin with paper cups.
- Add figs to food processor and pour warm water over figs; let sit for 3-5 minutes to soften. Pulse until chopped.
- Add almond butter to fig mixture. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula.
- Using a small scoop, scoop out a portion of the fig mixture. Roll with your hands into 1-inch balls. Place the figs in the paper cups.
- Melt the chocolate according to the package directions.
- 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 paper cups in the mini muffin tin and sprinkle with sea salt. Chill until chocolate is set. Store in refrigerator in air-tight container for up to a week.
Giada’s Feel Good Food by Giada Delaurentiis