Indulgent in flavor, but not sugar, this bite-sized dessert was featured at our 2019 Winter Wine Soirée. Makes approximately 30 truffles.
1 cup raw almonds, soaked overnight
1 cup dried black mission figs
3 Tbsp maple syrup
1 cup dark chocolate chips
1 Tbsp coconut oil
¼ tsp orange extract
2 tsp Fleur de Sel
Rinse and drain soaked almonds. Place in a food processor; add figs and maple syrup. Process until a smooth paste forms, stopping to scrape down the sides as needed. Roll filling into 1” balls and set onto a plate. Cover a large plate with parchment paper and set aside. In a double boiler, place chocolate chips, coconut oil and orange extract. Melt over low heat, stirring until the chocolate is completely melted. Turn off the heat, hold truffle upside down and swirl through chocolate until top and sides are coated. Place on parchment, remove toothpick and sprinkle with Fleur de Sel. Freeze truffles for 30 minutes to set the chocolate. Store in refrigerator.