“Deep in Figgy Chocolate”- Vegan Fig Cashew Truffles
Fudge babies have been on my “to make” list since they were posted. I have an obsession with recreating Clif products, so this idea was right up my alley. I bought fresh (?) dates at the market and I felt prepared to create some vegan truffles.
By fresh, I mean found in the produce section. They weren’t dry or especially shriveled so I’m taking it these were “fresh dates.”
I used this fig medley; I realize they’re “gently” preserved with some icky ingredients… Next time I’ll hopefully be able to find organic. My nuts of choice were cashews. These seemed especially oily!!
Once I had beautiful balls of figgy dark chocolate, I was ready to take it to the next level…
Haha I don’t typically have success with melted chocolate. I seize it EVERY TIME, even using Alton Brown’s fool proof directions. It’s either too thick or seized.
Today I decided to skip the double broiler and heating pad and just try the easy route: Mr. Microwave! In a ceramic bowl, I combined 2/3 cup vegan chocolate chips and 1 tbsp coconut oil then melted it in 20 second bursts, whisking in between.
And success!! Finally, after years of making my life too difficult and making a mess, I found the microwave works great, and I think it even kept its temper. Nice, nice!
Dip, dip dip… sprinkle sprinkle. Viola!
Here’s the recipe… and the printer-friendly recipe!
- 6.5 oz dates
- 2 oz figs, dried
- 1/2 tbsp prepared espresso
- 1/4 cup quality cocoa powder
- 3 oz cashews
- pinch salt
- 2/3 cup vegan dark chocolate chips
- 1 tbsp coconut oil
- Toppers such as non-perils, course sugar, additional cashews etc.
Process the dates, figs and espresso until a very smooth paste is formed. Add the cocoa powder and salt, process in. Add the cashews and pulse in until they’re the desired size.
With water-moistened hands, roll 20- 22 small truffles.
In a ceramic bowl, add the chocolate chips and coconut oil. Microwave it for 20 seconds at a time, stirring in between until just melted.
Dip each into the chocolate:
- drop into bowl with spoon
- roll in chocolate, then transfer to fork
- tap the fork on edge of the bowl, forcing the excess chocolate to drip off
- transfer to waxed paper or small candy cups
- If the chocolate gets too thick, remove all utensils and heat for 15-20 more seconds.
Top each truffle with optional toppings and let cool in a 68 degree room. (Chocolate hardens best at this temperature. )
Oh and P.S.: you won’t use all the chocolate…. ohhhh no you won’t! Stick around to find out what to do with your leftover!!
I hope you enjoy my variation!