So I saw Giada on The Today Show talking about her new cookbook, Giada's Feel Good Food, which is all about her favorite healthy recipes and lifestyle secrets. Now that's what I'm talking about, Giada! I know you're not actually sitting at home with Todd and Jade eating lasagna rolls and chocolate cake, and washing it down with milkshakes garnished with a mini brownie on the straw! I have to admit, I have almost all of her cookbooks, but they've really just become kitchen decor since most of the recipes are too heavy for an every day meal. After trying out her Chocolate Fig Bites (which I had to rename Chocolate Fig Truffles because it sounds so much better), I'm so excited to try her other healthy recipes. The truffles did not disappoint . . . I literally tasted them and my first response was "am I in heaven?!" as you will see at the end of the video.
Let's talk about figs for a second here . . .
This gluten-free, vegan dessert is the perfect way to cure my very demanding sweet tooth, while still staying true to my pre-wedding clean eating routine. All you need is one or two truffles and you'll be completely and totally satisfied. How excited are you to make them? I'm considering eating one with my breakfast as I write this post.
Recipe inspired by Giada's Chocolate Fig Bites
12 ounces dried Mission figs, stemmed and coarsely chopped
1 1/2 tablespoon creamy almond butter (I used Justin's Honey Almond Butter)
2 tablespoon water
1 cup vegan chocolate chips (or milk, or dark - up to your preference)
2 teaspoons melted coconut oil
Pinch of flaked sea salt
Serving: 15 truffles
Now here's how you're going to make these bad boys:
- Line a small baking sheet with parchment paper. Set aside.
- In a food processor, combine the chopped figs, almond butter and water until it forms a
smooth paste. Blend until combined, scraping down the side of the bowl, as needed.
It should look something like this:
small saucepan or pot of barely simmering water and stir until the
chocolate is melted and smooth, about 2 to 3 minutes.
- Toss the fig ball into the melted chocolate and make sure it is evenly coated all on sides. Using a fork,
remove from the bowl of chocolate, allowing any excess chocolate to drip back in the bowl. Return
the chocolate fig truffle to to the parchment paper.
- Sprinkle a little pinch of sea salt flakes over the top of the truffle.
- Repeat with all the fig balls. Refrigerate for 30 minutes or until the chocolate has hardened.