Figs Stuffed with Chocolate and Almonds

Figs Stuffed with Chocolate and Almonds

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  • Prep Time


  • Total Time


  • Servings



  • /2 cup slivered blanched almonds, plus 12 whole blanched almonds

  • ¼

    cup sugar

  • 2

    oz semisweet chocolate, chopped

  • 12

    large dried figs


Preheat an oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F. In a food processor fitted with the metal blade, combine the sugar, slivered almonds and chocolate. Use rapid on-off pulses to form a coarse paste. Cut off the stems from the figs. Using a small, sharp knife, cut a small slit 1 inch deep in the top of each fig. Using a small spoon, stuff each slit with about 1 teaspoon of the almond-chocolate mixture. Pinch the openings closed. As the figs are stuffed, place them on a baking sheet, stem sides up. Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer. Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.


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