Double Chocolate Stuffed Figs

Vegan figs dipped in chocolate and stuff with chocolate ganache on a wood serving platter
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Chocolate stuffed figs are one of my absolute favorite sweet treats. I fell in love with these when I lived in France, and have struggled to find the perfect chocolate figs state side… so I decided to make my own. This double chocolate stuffed fig recipe is vegan and dairy free, contains no alcohol, and is easier to make than you think. This recipe is top 8 allergen free ***except coconut***

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These are a true comfort food for me, and transport me back to my time living in Toulouse, France. Every option that I’ve found in the US are filled with an alcohol ganache, which doesn’t hit the spot for me… perhaps because that is the Spanish version of a chocolate stuffed fig. The French version that I fell in love with is perfect chocolatey fig goodness. Using Pascha chocolate ensures that this recipe is allergy free and that my family is safe.

Make the Ganache

Ganache is easier to make than you think. You’ll need equal parts coconut milk and allergy friendly chocolate chips. You can also you chocolate bars and chop into fine pieces. Shake the can of coconut milk and bring 1 cup to a simmer over medium heat on the stove. Add 1 cup (8 ounces) of chocolate chips in a glass bowl. Pour the simmered coconut milk over the chocolate chips and allow the milk to begin to melt the chocolate (about 1 minute). Then begin to stir with a baking spatula. Continue to stir until the chocolate is melted and the ganache is smooth. Allow to cool in the refrigerator for at least two hours.

Prepare the Figs

Begin by loosening the dried figs. Gently roll the figs with your thumb and fingers to loosen the seeds and warm the flesh; gently pull up on the stem if the figs appear flat. Taking a skewer or hard straw, puncture the figs from the bottom, inserting 2/3 of the way into the fig. Wiggle the straw/ skewer to loosen the flesh and to make room for the ganache.

skewer the figs
fill the figs with the ganache

Once the ganache has cooled and set, spoon into a pastry bag fitted with a small tip (about 1/4 inch). Insert the tip of the pastry bag into the hole made at the bottom of the fig with the straw or skewer. Gently squeeze the pastry bag to slowly fill the fig. You will notice that the fig will begin in inflate slightly. If there are any holes in the fig, ganache may begin to seep out- don’t worry if this happens, we’ll scrape that off later. Place the figs on a cookie sheet lined with parchment paper. Allow the figs to set for 10 minutes in the refrigerator before dipping into melted chocolate.

For the chocolate coating, place 1 cup of Pascha chocolate semi sweet chocolate chips in a double boiler. you can also place in a glass bowl that fits into a small sauce pan filled with 1 inch of water. Once the chocolate begins to melt, remove from heat and stir with a rubber baking spatula until smooth and shiny. If the chocolate becomes grainy, the temperature was too high- you will need to start over. Once chocolate is tempered (smooth and shiny), work quickly to dip the figs into the chocolate. Hold the fig by the stem, dip in the chocolate, turning to coat, and place on a parchment lined cookie sheet. Once complete, place in the refrigerator to cool and set for at least an hour.

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Yield: 12-15 Double Chocolate Stuffed Figs

Total time: 4 hours

double chocolate stuffed figs

Double Chocolate Stuffed Fig Ingredients

  • 1 cup canned full fat coconut milk
  • 16 ounces (2 cup) of semi sweet allergy friendly chocolate chips (like Pascha Chocolate), divided
  • 1 package dried figs (about 12-15)

Double Chocolate Stuffed Fig Instructions

  1. Prepare the ganache. Shake the coconut milk before opening the can. Measure out 1 cup of chocolate chips and place in a small glass bowl. Place 1 cup of coconut milk and bring to a simmer over medium heat in a small sauce pan. Allow milk to simmer for 1 minute, and then pour over chocolate chips. Allow the milk to melt the chocolate for 1 minute, undisturbed. Stir with a rubber baking spatula until full melted and smooth. Allow to cool in the refrigerator for at least 2 hours.
  2. Prepare the figs. Roll the figs between thumb and forefinger to loosen the seeds and warm the flesh. If the figs are flat, gently pull up on the stem while rolling. Take a metal straw or skewer and pierce the bottom of the fig. Wiggle the straw around to further loosen the flesh and make room for the ganache.
  3. Add the cooled ganache to a pastry bag fitted with a small 1/4 inch tip. Insert the pastry bag tip into the holes made in the bottom of the figs. Gently and slowly pipe the ganache into the figs, allowing them to inflate slightly. Place on cookie sheet lined with parchment paper to cool. Repeat with remaining figs. Allow to set for at least 10 minutes
  4. Prepare the chocolate coating. Place the remaining 1 cup of chocolate chips in a double boiler. Once chocolate begins to melt, remove from heat and stir with a rubber baking spatula until smooth and shiny. If the chocolate become grainy, it was overcooked and you will need to start over. Once smooth and shiny, work quickly. Grab the fig by the stem and dip in the chocolate, turning to coat evenly. Return to the parchment paper and allow to cool. Once all figs have been coated, place in the refrigerator to set for 1 hour.

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