Dark Chocolate Covered Fig Bites
by Tanvi Parikh
Macros
- Total calories
- 103
- Protein
- 1 g
- Carbs
- 15 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Potassium
- 110 mg
- Vitamin A
- 2 IU
- Vitamin C
- 0 mg
- Calcium
- 28 mg
- Iron
- 1 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 13 mg
- Zinc
- 0 mg
Serves 15
Ingredients
- 14 g Freeze Dried Strawberries (optional)
- 1½ cup Dried Fig (chopped)
- 2 tbsp Almonds (finely chopped)
- 2 tbsp Water
- 1 tbsp Coconut Oil (melted)
- ½ cup Dark Chocolate Chips
Steps
Line baking sheet with parchment paper.
Add the dried strawberries to a small food processor and blend until the mixture is powdery. Set aside in a small bowl.
Blend the figs, almonds, and water in the food processor until it forms a sticky paste. Roll the mixture into small balls and place on the prepared baking sheet.
In a saucepan over low heat, melt the coconut oil and chocolate, continuously stirring.
Roll the fig balls in the melted chocolate until they are thoroughly coated, using two forks. Allow any excess chocolate to drip off before placing them back on the baking sheet.
Sprinkle all the balls with strawberry dust. Chill in the fridge for at least 30 minutes. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to one week.
- Serving Size: One serving is one bite.
- Nut-Free: Use pumpkin seeds or sunflower seeds instead of almonds.