140g Dried soft Figs
1/4 Cup raw Honey
1/4 Teaspoon Pure Vanilla Extract
3-5 Tablespoons Hot Water
1/2 Cup Medium coarsely chopped and toasted Walnuts
2 Tablespoons Shelled Hemp Seeds
250g Bittersweet 75% Chocolate, finely chopped and divided
Flaky Sea Salt, to sprinkle
If your figs are rather firm and dry, soak them in hot water for about 5 minutes, then drain and press the water out before starting.
If your figs are soft and plump, no need to soak.
In a food processor or high-powered blender with a small blender jar, add the figs, honey, vanilla, and 2 tablespoons hot water. Blend until completely smooth, scraping down the sides and adding up to 2 tablespoons more hot water, as needed.
The puree should be totally smooth, thick and not runny.
Transfer your fig puree to a bowl and fold in the chopped Walnuts and Shelled Hemp Seeds.
Use a tablespoon or small cookie scoop to scoop perfectly rounded mounds with a flat bottom onto a wax paper-lined baking sheet.
If your mixture is too soft, freeze it for 20 minutes before scooping. Once you've made all your truffle mounds, place the baking pan in the freezer for at least an hour or up to several days.
When the truffle mounds are chilled, temper the chocolate.
Fill a small saucepan with a few inches of water and set a heat-proof bowl over the top so a large portion of the bowl is touching the water. Being careful not to get any water in your bowl, add 2/3 (about 145g) of the dark chocolate.
Heat, undisturbed until a little more than half has melted, then stir until the rest melts. Heat for a few minutes longer until the chocolate stings a little when touched on your wrist or just below your lower lip.
Remove the bowl from the heat (again being careful not to get any water in it) and add the rest of the chocolate. Stir until all the chocolate has melted. Let sit, stirring occasionally, until the chocolate feels just a bit cooler than your body temperature when touched to your wrist or below your lower lip.
Meanwhile, line another baking sheet with waxed paper and oil.
Working quickly so your chocolate doesn't harden, dip the truffles (Tip: Remove only half of the truffle mounds from the freezer at a time to keep them firm and cold).
Gently place one truffle mound on a fork and dip into the Chocolate
Gently lift the truffle out of the chocolate, then tap the fork handle on your wrist a few times to remove excess chocolate. Scrape the bottom of the fork tines on the edge of the bowl to remove any excess chocolate. Transfer the chocolate-dipped truffle to the prepared wax paper-lined baking sheet, using a toothpick to help slide it off the fork.
Sprinkle flaky salt on top. Repeat with all the remaining truffles.
Once the chocolate hardens, they're ready to eat! These honey fig walnut ruffles will keep in an airtight in the fridge for several days and are best eaten at room temperature.