This organic truffle is already impressively clean with no seed oils or artificial ingredients. The main base is organic figs bound with organic dark chocolate and cocoa butter. The only improvement would be replacing the organic cane sugar with coconut sugar for lower glycemic impact.
Based on: Organic Dark Chocolate Fig Truffles
· Makes approximately 35 truffles
· Serving: 1 truffle (11g)
Why This Recipe is Seed Oil Free
Commercial Organic Dark Chocolate Fig Truffles from That's It. often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Dark Chocolate Fig Truffles may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic dried figs (unsulfured)
200g (about 1.25 cups packed) · Made in Nature Organic Dried Figs
Forms the sweet, fiber-rich base that binds the truffles naturally
Organic dark chocolate (70-85% cacao)
120g (about 4 oz bars) · Alter Eco Dark Chocolate 85% Cacao
Provides rich chocolate flavor and helps bind the fig mixture
Creates smooth texture and helps truffles hold shape at room temperature
Instructions
Step 1. Soak the dried figs in warm filtered water for 15-20 minutes until softened. This rehydrates them for easier processing and smoother texture. Drain thoroughly and pat dry with clean kitchen towel.
Step 2. Remove stems from figs and roughly chop. Process in food processor for 2-3 minutes until it forms a smooth, sticky paste. Scrape sides as needed. The paste should hold together when squeezed - if too dry, add 1 teaspoon water and process again.
Step 3. Melt the cocoa butter gently in a double boiler over low heat (or microwave in 15-second intervals). Stir until completely liquid and smooth. Cocoa butter melts around 95°F so gentle heat prevents scorching.
Step 4. Chop the dark chocolate and unsweetened chocolate finely. Melt 80g (about 2.8 oz) of the mixed chocolate in double boiler, stirring constantly until smooth. Reserve remaining 70g chocolate for coating. Remove from heat and let cool for 2-3 minutes.
Step 5. Combine the fig paste, melted chocolate mixture, coconut sugar, and melted cocoa butter in a bowl. Mix thoroughly with spatula until evenly distributed. The mixture should be thick but moldable - if too soft, refrigerate for 10-15 minutes.
Step 6. Using a small spoon or truffle scoop, portion the mixture into 35 pieces of approximately 8-9g each (slightly less than the final 11g to account for chocolate coating). Roll each portion between palms into smooth balls. Work quickly as body heat will soften the mixture.
Step 7. Place formed truffles on parchment-lined baking sheet and refrigerate for 30 minutes until firm. Meanwhile, melt the remaining 70g chocolate for coating using the same double boiler method.
Step 8. Dip each chilled truffle into the melted coating chocolate using a fork, allowing excess to drip off. Return to parchment-lined sheet. Refrigerate final truffles for 15 minutes to set coating. Store in airtight container in refrigerator for up to 2 weeks or at room temperature for up to 1 week in cool conditions.
Storage
Store in airtight container in refrigerator for up to 2 weeks, or at room temperature for 1 week in cool, dry conditions below 70°F. Separate layers with parchment paper to prevent sticking.
Cost Comparison
Cost per serving (homemade)$0.17
Cost per serving (store-bought)$0.45
Savings62%
High upfront ingredient costs but bulk buying creates significant per-serving savings. Premium organic ingredients cost more than commercial but eliminate processing and packaging markups.