Ingredients & Directions

14 ounces dried Mission figs, stemmed and coarsely chopped
2 tablespoon creamy unsalted almond butter
2 tablespoon water
1 cup dark (53% cacao) chocolate chips
2 teaspoon coconut or grape seed oil
Seas salt, for garnish, optional

Line a small baking sheet with parchment paper. Set aside. In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl, as needed, with a rubber spatula. Using a 1-teaspoon measure, scoop the fig mixture and roll into 1-inch balls. Place the fig balls on the prepared baking sheet.

Place the chocolate chips and oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 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 salt, if using. Refrigerate for 30 minutes until the chocolate has set.

Makes 28 fig bites

Recipe Provided by Giada de Laurentiis