Dark Chocolate Fig Truffles (Paleo, Vegan)

These dark chocolate fig truffles have a delicious filling made of dried figs, walnuts and shredded coconut. They're dipped in dark chocolate and topped with a pinch of sea salt. This healthy fig recipe is no bake, paleo and vegan friendly.

After updating my chocolate covered fig bars, I knew I needed to make some more fig recipes asap! That recipe reminded me just how much I adore the taste of figs, especially dried figs.

While this recipe is similar, it has a different flavor profile. Both recipes use dried Turkish figs (any variety will work) and are covered in dark chocolate. But, this chocolate fig recipe has a walnut, fig and coconut filling. If you love my fig bars, you'll love these too!

Recipe Highlights

• paleo and vegan: made with real food ingredients
• gluten free & grain free: no flour
• no bake
• no added sugar: just sweetened with dates and whatever chocolate you choose for the coating

These easy fig bites are great for the summer because they're no bake and store well in the fridge or freezer. My kids even gave them their full approval!

Fig Truffle Ingredients

Here's what you need to make these vegan fig truffles:

• dried figs (I used Turkish figs)
• unsweetened, shredded coconut
• walnuts
• salt
• dark chocolate
• coconut oil
• flaked sea salt (optional)

If you can't consume walnuts, you can replace them with any nut or seed.

How to Make Fig Truffles

These paleo fig truffles are made in a food processor, chilled in the freezer, then dipped into melted chocolate. This recipe is no bake and easy to make!

Make the Filling

First, make the filling. Remove the stems from the figs (they are tough and don't blend well) and slice them in thirds. Place the figs, coconut, walnuts and salt in the food processor. Blend, stopping every so often to scrape the sides. The filling takes a while to blend, so be patient. It's ready once the mixture can be molded into balls. (It's more shaping than rolling.)

Shape the filling into balls about 1 tablespoon in size. Depending on how accurate your measurements are, this recipe will make 10-12 truffles.

Freeze the Filling

Place the truffles on a lined baking sheet and pop them in the freezer for 30-45 minutes. This step is important because it makes the filling much easier to dip into chocolate. When the truffles are chilling, do the dishes 😉

Coat the Filling in Dark Chocolate

Next, melt the chocolate and coconut oil. Place them in a small sauce pan and melt over low heat, on the stove top.

Once fully melted, grab the truffles and dip them one at a time into the chocolate. I find this easiest to do with a fork. Drop the filling into the chocolate, rotate it with your fork until the truffle is fully coated, then scoop it up with your fork. Let excess chocolate drip back into the pan then place the truffle back on the lined baking sheet.

Once all of the truffles are coated, drizzle any remaining chocolate over the truffles and top with a pinch of flaked salt.

Storage

These fig truffles need to be kept in the fridge or freezer. Place them in an air-tight container or baggie and store them in the fridge for up to two weeks, or the freezer up to two months.

More Healthy Truffle Recipes

• Chocolate Hazelnut Truffles
• Chocolate Coffee Truffles
• Pistachio Truffles
• Mexican Chocolate Truffles

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