Raw Caramel Stuffed Dark Chocolate Figs
Yes, there's chocolate and caramel, but these also star amazing-for-you figs, an excellent source of fiber and containing a nice dose of iron. When making these babies, make sure to use parchment paper, otherwise your chocolate will get stuck on the plate instead of those precious figs.
- 1 cup dates, chopped
- 1/2 cup tahini
- 1 tablespoon coconut oil
- Pinch of salt
- 30 dried figs
- 3/4 cup dark or semi-sweet chocolate chips
- Flaky sea salt for garnish (optional, but not really)
- Place dates, tahini, coconut oil and a pinch of salt in a food processor. Blend until creamy and smooth.
- Using a small paring knife, cut a slit into the center of each fig. Stick your finger or the tip of a butter knife into the slit and wiggle it around to form a small well. Stuff it with as much caramel as it will take.
- Line a baking sheet with parchment paper. Melt the chocolate over a double boiler or in the microwave, stopping to stir it every 15 seconds or so.
- Dip each fig into the chocolate then place on the parchment paper lined baking sheet. Sprinkle with salt.
- Refrigerate until chocolate is hardened, about 5 minutes, or until ready to eat.
- Recipe provided by Rachael Hartley, R.D., of An Avocado A Day.
Per serving: 103 kcal cal., 4 g fat (2 g sat. fat), 16 g carb., 2 g fiber, 12 g sugar, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet