How To make Chocolate California Figs
1/2 c Semi-sweet chocolate chips
20 lg California dried figs
1/2 c Miniature marshmallows
(optional) 20 Walnuts or other nuts
:
(optional) Take a knife and slit the side of each fig and place nut or marshmallow inside each fruit. Next in top of pan of double boiler placed over simmering water (not boiling), melt the chocolate chips, stirring until smooth. Remove pan from heat and dip the fig, holding by stem, in the chocolate. Coat half way down and place on wax paper until chocolate hardens. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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Chocolate Fig Bites
Chocolate Fig Bites
Chocolate Fig Bites...YES PLEASE!
They are the Hit of every party! So creamy and luscious, they melt in your mouth.The burst of flaky Sea Salt truly takes these chocolate fig bites to the next level. You can't eat just one! These chocolate fig bites are perfect to have out at any gathering you have. No matter how large or small the party these chocolate fig bites will be the talk of the town. These are a Must Make!
Here’s How:
Ingredients:
15 oz. Dried Mission figs, stemmed and quartered
2 Tbs. creamy almond butter
2 Tbs. room temperature water
1 cup (6 oz.) semi sweet chocolate chips
2 teaspoons grape-seed oil
Flaky sea salt, such as Maldon
How To:
Line a half sheet pan with parchment paper, set aside.
In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula. It should clump into a big ball. Using a teaspoon scoop some of the fig mixture into the palm of your hand. Roll into a 1 inch ball, Place onto the prepared sheet pan. Continue until all the fig balls are made. Approximately 40 balls.
Put the chocolate chips and oil in a heatproof glass bowl. Set the bowl over a small saucepan of simmering water and stir until the chocolate is melted and smooth. 2 to 3 minutes.
Place a fig ball into the melted chocolate, using 2 forks roll the fig ball until evenly coated with the chocolate. Allow any excess chocolate to drip back into the bowl. Gently place the fig ball back on the sheet pan and immediately sprinkle with the flaky sea salt. Repeat until all fig bites are coated in chocolate and topped with sea salt. Refrigerate until the chocolate has set, about 30 minutes. Store covered in the refrigerator for up to 1 week.
Enjoy, All my Love
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