Double Dipped Dark Chocolate Covered Dried Figs are crazy simple to make and crazy delicious! Actually, it was the first time I had ever made anything dipped in chocolate. So, what do I do? I double dip the dried figs! Seriously, if you are going to do something, then do it big! In all honesty, I had chocolate left over from the first dipping and didn’t want it to go to waste. Therefore, I double dipped those bad boys because I do not believe in such a thing as too much chocolate!
The dried figs were purchased from Trader Joe’s, but any dried figs will do. Please just remember to remove the stems before dipping. Otherwise, you’ll have a choking hazard on your hands, and you do not want that. Also, the coffee is purely optional and was added to increase the chocolate flavor. To make this vegan, be sure to use dairy-free dark chocolate.
I hope you enjoy this recipe for Double Dipped Dark Chocolate Covered Dried Figs. I know I cannot stop eating them!
- 1/4 cup coconut oil
- 1 cup dark chocolate (I prefer Enjoy Life brand)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon strong brewed coffee (optional – can be omitted if you do not have coffee on hand)
- 12 ounces dried figs, stems removed
- In a small saucepan, melt the coconut oil on low.
- Add the chocolate chips, constantly stirring until melted.
- Add the ground cinnamon and coffee (optional), stirring to combine.
- Remove the chocolate mixture from the heat.
- Place several dried figs in the chocolate mixture and roll until the figs are covered entirely.
- With a spoon or fork, remove the fig from the chocolate, allowing the excess chocolate to drip back into the saucepan.
- Place each chocolate covered dried fig on a parchment paper lined cookie sheet.
- Once all of the dried figs are dipped in chocolate and placed on the cookie sheet, put the cookie sheet in the refrigerator for 10 to 15 minutes (or until chocolate has hardened slightly). Leave the remaining chocolate in the saucepan but not on the heat.
- Once the chocolate has slightly hardened, remove the cookie sheet from the refrigerator.
- On low, reheat the remaining chocolate mixture until it is slightly runny.
- Once the chocolate is reheated, remove from the heat.
- Place several chocolate covered dried figs in the chocolate mixture and roll until the figs are covered entirely.
- Remove each fig from the chocolate mixture and return to the parchment paper lined cookie sheet. (If chocolate becomes too think to easily roll the figs, return the chocolate to the stove and heat on low until it reaches a desired consistency.)
- Once all of the dried figs have been dipped the second time, return the cookie sheet to the refrigerator for approximately 20 minutes or until each chocolate fig has hardened completely.
- Place the double dipped chocolate dried figs in an air-tight container and store in the refrigerator for 3 to 4 days (if they are not eaten before then).