14ouncesdried figsstemmed and coarsely chopped (3 cups)
2tablespoonsunsalted creamy almond butter
1cup6 ounces 41% cocoa vegan chocolate chips
2teaspooncoconut, safflower, or grapeseed oil
3/4teaspoonflaky sea salt
Line a small baking sheet with parchment paper
In a food processor, combine figs, almond butter, and 2 tablespoon water. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula. Using a 1-teaspoon measure, scoop the fig mixture and roll with your hands into 1-inch balls. Place the fig balls on the prepared baking sheet.
Add the chocolate chips and oil into a medium heat-proof bowl. Set the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, 2-3 minutes.
Using a fork, dip the fig balls in the melted chocolate to coat evenly, allowing any excess chocolate to drop back into the bowl. Return the fig bites to the baking sheet and sprinkle with the salt. Refrigerate until the chocolate has set, about 30 minutes.
Store covered in the refrigerator for up to a week.