No-Bake Fig Almond Truffle Cups Recipe
- Culinary Collaborations
- 3 hours ago
- 3 min read
No-Bake Fig Almond Truffle Cups Recipe
An easy vegan dessert recipe, No-Bake Fig Almond Truffle Cups are sweet, chewy little treats made with dried figs, almonds, dates, almond butter and a touch of vanilla. Rolled in finely chopped toasted almonds and served in small paper cups, they look like bakery-style nut truffles while staying simple, plant-based and easy to prep ahead.
Servings: 14 to 16 truffles | Prep Time: 20 minutes | Chill Time: 30 minutes | Cook Time: 5 minutes, optional for toasting almonds
Ingredients
For the Fig Almond Truffles
1 cup (160 g.) dried figs, stems removed
½ cup (80 g.) soft Medjool dates, pitted
¾ cup (85 g.) raw almonds
¼ cup (60 g.) almond butter
1 tbsp. (15 ml.) maple syrup, optional
1 tsp. vanilla extract
½ tsp. finely grated orange zest, optional
¼ tsp. ground cinnamon
¼ tsp. fine sea salt
1 to 2 tbsp. (15 to 30 ml.) warm water, only if needed
For the Almond Coating
¾ cup (85 g.) almonds, finely chopped
Pinch of fine sea salt
For Serving
14 to 16 mini paper candy cups
8 whole almonds, halved or chopped, optional
Vegan pearl sugar or tiny vegan sprinkles, optional
Directions
If the figs feel dry, place them in a small bowl and cover with hot water for 10 minutes. Drain very well and pat dry.
Add the coating almonds and a pinch of salt to a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until lightly golden and fragrant. Transfer to a shallow bowl and let cool.
Add the dried figs, dates and raw almonds to a food processor. Pulse until the mixture breaks down into small sticky pieces.
Add the almond butter, maple syrup, if using, vanilla, orange zest, cinnamon and salt.
Process until the mixture forms a thick, sticky dough that holds together when pressed. If it seems too dry, add warm water 1 tsp. (5 ml.) at a time and pulse again.
Scoop the mixture into 14 to 16 portions, about 1 tbsp. (18 to 20 g.) each.
Roll each portion into a round ball with your hands.
Roll each ball in the chopped toasted almonds, pressing gently so the almond pieces stick all over the outside.
Place each truffle into a mini paper candy cup.
Press a small almond piece or vegan pearl sugar onto the top of each truffle, if using.
Chill for at least 30 minutes before serving so the truffles firm up.
Make It Yours
For a deeper almond flavor, add ¼ tsp. almond extract with the vanilla.
For a brighter flavor, use the orange zest and add 1 tsp. (5 ml.) fresh orange juice in place of the water, only if the mixture needs help coming together.
For a chocolate version, add 1 tbsp. (6 g.) unsweetened cocoa powder to the food processor. For more texture, pulse 2 tbsp. (14 g.) cacao nibs or finely chopped dark vegan chocolate into the finished mixture before rolling.
For a softer bite, use more dates than figs. For a more fig-heavy flavor and a slightly seeded texture, use the full amount of figs and skip the maple syrup.
Kitchen Notes
The mixture should be sticky enough to roll but firm enough to hold a round shape. If it feels too wet, pulse in 1 to 2 tbsp. (7 to 14 g.) extra chopped almonds or almond flour.
Finely chopped almonds give the truffles the crumbly nut coating shown in the image. Keep some pieces small and some slightly larger for the best texture.
Mini paper candy cups help the truffles look polished and make them easier to serve on dessert boards or party trays.
Store the truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
Pairs Well With
Serve these fig almond truffle cups with hot tea, coffee, fresh berries, orange slices, dark chocolate, coconut yogurt, fruit platters, brunch boards or a small dessert tray with dates and nuts.
