Dried figs as a healthy snack
Figs.. nuts.. seeds.. what’s not to love? And they are healthy snacks, full of protein, good sugars, omega 3 and the likes. In fact, my good friend Natalie has recently published a fabulous book dedicated to the healthy benefits of the above ingredients called ‘The Goodness of Nuts & Seeds’ which I very much recommend.
But nuts and seeds take a whole new meaning when you add (healthy!) dark chocolate to the mix or mooreish white chocolate… put the two together, and you have a fantastic snack that goes well with a coffee or after dinner.
In Italy, we receive a bunch of these at Christmas, in a hamper that a friend of the family who lives in the southern region of Calabria sends us… and we await eagerly each festive season the moment when we all share the varieties of figs we find in the hamper.
But we soon run out.. so I thought I would try to replicate them in order to have a constant supply of these figs, rather than having to wait another 12 months for more.
While I was not able to find authentic Calabrian or Cilento figs over here in London, the Waitrose Love Life are very good quality and really soft, and perfect for stuffing with nuts.
I made these for a friend’s evening and ensured I had a few left over to ‘test them out’ of course.
They did not last long!
Find below the easy and quick recipe and enjoy!
- 40 dry figs (I used Waitrose Love Life)
- 20 almonds, skin on
- 20 hazelnuts
- 80gr dark chocolate
- 80gr white chocolate (I used Guittard's baking variety)
- 1 tsp. chia seeds
- 1 tsb. coconut flakes
- 1 tbsp. extra virgin olive oil
- In a roasting pan, roast the hazelnuts being careful not to burn them (around 5 minutes); keep aside, and repeat the process with the almonds.
- Cut off the figs' pip, and from the cut edge, insert the 20 almonds (one in a fig) and then repeat with the hazelnuts.
- Prepare two trays with silicon or baking parchment or use aluminium tray. Store in the fridge so they keep cold.
- In a medium bowl, melt the dark chocolate bain mairie and once, melted, add half tablespoon olive oil, mixing well.
- One by one, dip the almond figs in the melted chocolate, using thongs (I helped myself with chopsticks as well!). Lay them carefully in the cooled tray, sprinkle with coconut flakes and once finished, place in the fridge to cool down or freezer for 10 minutes.
- In a separate, clean bowl, melt the white chocolate, the rest of the olive oil (adding a little more if too solid). Working quickly, dip and coat the hazelnut figs in the white chocolate, sprinkle lightly with the chia seeds and place on the other cold tray to cool down (in the fridge or freezer, as above).
- Wrap in an air tight container. They keep well for a few days.
- Using Waitrose Love Life figs is better, because they are really soft. If you can only get hold of harder figs, wash them in water and before filling them in, bake when still wet in a pre-heated oven at 200c until golden brown.