Paid post for California Figs. These 4-ingredient Low FODMAP Chocolate-Dipped Figs are bite-sized treats ready in less than 30 minutes. For this dessert, California Dried Figs are dipped into dark chocolate and dusted with chopped macadamia nuts.
- 8 California Dried Figs (about 80 grams)
- ¼ cup dark chocolate chips
- ½ teaspoon coconut oil
- 1 tablespoon (9 grams) finely chopped macadamia nuts
- Line a small baking sheet with parchment paper. Trim any stems off of the California Dried Figs and discard. Slice the dried figs in half lengthwise.
- Place the dark chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second increments, stirring after each increment until the chocolate is melted and smooth.
- With clean hands, grab the top of a halved fig (where you removed the stem) and dip the dried fig about ½ to ⅔ into the melted chocolate. Gently shake off excess chocolate and place the chocolate-dipped fig half onto the parchment-lined baking sheet. Repeat with the remaining fig halves.
- Sprinkle chopped macadamia nuts onto the melted chocolate part of the dipped fig.
- Place the chocolate-dipped figs into the freezer for about 5 minutes or until the chocolate hardens. Remove and serve.
Storage: These chocolate-dipped figs are best served soon after preparing. However, they can be frozen and transferred to a container for longer storage. Thaw completely before serving.
Serving Size: The low FODMAP serving size of this recipe may vary depending on the size of your dried figs. For me, one dried fig was less than 20 grams (the low FODMAP serving size). So, I set the serving size to 2 chocolate-dipped dried fig halves.
Monash FODMAP App: If you’d like to learn more about specific FODMAP serving sizes of foods, I invite you to check out the Monash University FODMAP phone app.
- Category: Dessert, Snack
- Method: No Bake
- Cuisine: American
Keywords: dried fruit, gluten-free, dairy-free, vegan,