Prep 0 mins
Cook 15 mins
These are very quick and HEALTHY!!! Lots of great fiber and nutrition with a kiss of chocolate coating. I have to make multiple batches to keep them around and I have had the need to hide them! Not to mention that they are quite satiating as well!!
- 236.59 ml pecans
- 236.59 ml dried fig
- 29.58-44.37 ml maple syrup (eg. honey) or 29.58-44.37 ml other liquid sweetener (eg. honey)
- 177.44 ml semi-sweet chocolate chips
- 14.79 ml coconut butter or 14.79 ml butter
- 1.23 ml preferred extract (optional)
- Either in a double boiler or a small fondue pot, add the ingredients for the chocolate coating. (If using a stainless steel bowl over pot, don't let the bowl touch the boiling water otherwise the chocolate will burn! Melt over low simmering heat, stirring, until completely melted).
- Place the nuts in food processor fitted with the "s" blade. Process until nuts are crumbly. Add the figs and maple syrup. Process until a semi-smooth paste forms. You will need to stop the food processor occasionally and scrape down the sides then process again. Roll filling into 1-inch balls (or to the size desired) and set onto a plate.
- Prepare a large plate (or baking sheet) for your finished truffles by covering it with a piece of parchment paper. Set aside.
- Turn off heat and immediately drop the first truffle into the melted chocolate, gently swirl the melted chocolate over it using a spoon. Lift up and place onto the prepared plate with parchment paper. Repeat with remaining truffles.
- Once you are finished, place the plate(or baking sheet) with the truffles on it into the freezer for about 10 minutes(optional) to harden the coating quickly. Once set, place truffles in a container and store in your fridge. ENJOY!