Chocolate Fig Truffles

These obviously aren’t your average truffles, but as far as vegan truffles go these are amazingly good for you and super tasty.  There’s no added sugars or fats, just healthy whole foods.  These are the kind of snack I don’t mind my son snacking on before lunch time, even though they’re chocolate-y.  They travel well, they taste good cold from the fridge or at room temperature, you can make them whatever size or shape you want, and they don’t cost a fortune to make.  They’re filling and satisfying and perfectly sweet, but don’t make you crash 20 minutes later – unlike that cupcake masquerading as a muffin a lot of people like to snack on.  What more can you ask for from a snack?

Chocolate Fig Truffles

3/4 C almonds

1/2 C dates

1/2 C dried figs

1 tsp vanilla

Pinch sea salt

2-3 tbsp unsweetened cocoa powder(or raw cacao for an added boost of antioxidants)

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.

This entry was posted in Bite Sized Sweeties, Vegan, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

19 Responses to Chocolate Fig Truffles

  1. Anthony says:

    Date? That’s a new idea for me to make chocolate desserts. It looks pretty adorable to me to give it a try!
    For more snack recipes, you can check at:
    Hope you can find recipes that excite you to give a try!

  2. These look delicious! Can’t wait to try them!

  3. Stephanie says:

    Oooh these sound decadent yet healthy! They remind me a bit of homemade Larabars but sound even better. I love the idea of adding dried figs. Thanks for sharing!

  4. Lindsay says:

    These look amazing and I can’t believe they’re healthy too! And lovely photographs!

  5. This is a fantastic truffle recipe. Thanks for sharing it and your photos are lovely.

  6. mightyvegan says:

    These look great. I love the photography!

  7. alglass88 says:

    Wow, I love the look of these! I’ve been experimenting with truffles recently, but these are a completely different experience. I can’t wait to try them out!

  8. Cakewhiz says:

    Oooooo… Healthified truffles 🙂
    You made them so perfecly round…bravo!

  9. Tine says:

    This truffles look great!
    I like the idea of making something with less ingredients…

  10. Spike says:

    I’ve seen these around a few blogs- definitely need to try!

  11. awesome blossom! I’m giving up sweets for Lent, but I could actually eat this since it’s made with dried fruit! YAY! Thanks for sharing the recipe! 🙂

  12. sweet road says:

    Oooh tricky! Sounds delicious and easy too. I bet they would be good dipped in some sort of dark or semi sweet chocolate (to keep it vegan)!

  13. Joanna Swan says:

    Ahhhhh!!! A recipe I can get behind! Totally trying this ASAP. Do you think another nut would work? What if I used pumpkin or sesame seeds?
    Almonds are sooo expensive here in Beijing. I’m so charmed by your blog!
    Thanks for the great entry, Heidi.
    Joanna @ Stoveless

    • You could definitely try something different! Of course they wont taste the same but they’ll still be good 🙂 If another kind of nut is cheaper, like walnuts or cashews or even macadamia nuts, those would work best, but if not, some seeds would be yummy too 🙂

  14. lovely! we make truffles that are similar, but i will add figs next time. and ours don’t photograph as beautifully as yours – usually because they are eaten up! they keep well in the freezer and are are soft enough to eat whilst the kettle boils.

  15. megi says:

    These look amazing, I am bookmarking your recipe to try them soon. The last time I made dried fruit/nut truffles, I also added a little bit of orange blossom water, they never lasted long enough to be photographed. 🙂 Thank you for sharing.

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