A couple weeks ago, Jason and I met three of my high school friends for a night out – dinner and cocktails and a movie and even more hijinks after all of that.
I brought the movie treats, a separate baggie for each person.
We watched the movie The Candidate. We laughed, we got excited while watching what will be the best movie sequel ever, and we laughed some more. We took our sugar high and went to Big Al’s, where we played enough skee ball and video games to trade our winnings for faux moustaches – which we of course wore around for the rest of the night.
One of my friends ate all of her treats during the movie, while the other two enjoyed the last truffles with their coffee the next morning. Jason and I had more truffles waiting for us at home as well…
These are one of my favorite truffles yet – because of all the chocolate.
double fudge and fig truffles
dairy, soy, gluten free, vegan
1/4 cup cocoa powder
1 tablespoon agave
1 tablespoon water
1 (7 ounce) package dried figs
1/3 cup shredded coconut
1/2 cup raw cashews
6 ounces dark chocolate, chopped
In a small bowl, stir together cocoa powder, agave and water, forming a paste. In high speed blender or food processor, combine figs, coconut, and cashews, blend until sticky and crumbly. Add cocoa paste, blend until mixture forms a ball. (Add additional water by one tablespoon at a time if needed – mixture should form a ball quickly).
Using a small spoon, scoop uniform size amounts of the mixture, roll into a ball and place on a baking sheet with parchment (parchment is useful later for the melted chocolate). Transfer truffle balls to fridge to ‘set’.
Chop the dark chocolate, place in small saucepan over low heat, stirring until melted. Remove truffle balls from fridge, and using a fork, dip each one in the melted chocolate, return to parchment to set.
It is fig week of Meatless Mondays A to Z – more recipes using figs:
For even more fig recipes, visit Heather today for Meatless Monday A to Z!