Fig Balls with Rum and Chocolate
No bake fig truffles blended with dark chocolate and a hint of rum, rolled in crunchy almonds for a delightful treat
Ingredients
- 7 ounces dried figs chopped, then ground in a meat grinder
- 5 ounces dark or baking chocolate grated; substitute with milk or other chocolate but adjust the sweetness
- 5 ounces powdered sugar
- 1 egg white or aquafaba (juice from a chickpea can)
- 1 teaspoon rum or other liqueur; substitute with lemon or orange juice reduction
- 2 ounces almonds coarsely ground or finely chopped; substitute with walnuts or hazelnuts
- pinch of oil
Instructions
- Dab your hands with oil to prevent sticking (you may have to do this a few times during the process). Combine all ingredients in one large mixing bowl. Mix well with hands until ingredients have formed one big mass, and have a consistency of wet sand.
- Start forming balls from the batter in between your palms. The size should be between a ping pong ball and a marble. You should get approximately 25-30 with this volume of ingredients.
- In a medium bowl, transfer chopped (ground) almonds, and roll each ball in it until it's completely covered. Transfer to a baking sheet, tray, or a long plate lined with parchment paper. Leave a little bit of room between each ball to prevent sticking. Cover everything with foil or saran wrap, and transfer to the fridge (or leave in a cool, dark place) to toughen.
- Serving: Serve 2-3 balls per person along with coffee, or a drink.Storing: Once fig balls toughen you can place them on top of each other in an airtight container. Keep fig balls in the fridge for up to 5 days.
Video
Notes
- Nutritional Information
Nutrition
Serving: 2fig ballsCalories: 193kcalCarbohydrates: 26.75gProtein: 3.54gFat: 8.7gSaturated Fat: 4gFiber: 4.2gSugar: 19.82gVitamin A: 2IUCalcium: 52mgIron: 2.58mg
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