Ingredients
Balls:
•
20 pieces of dried figs (they should be from a cellophane
or plastic packing, because those are softer)
•
20 pieces of walnut kernels (i.e.,
40 whole butterfly halves)
•
250 g granulated sugar
•
100 g margarine
•
200 g shredded coconut, unsweetened
•
7 pieces of ground dairy-free Petit
Beurre biscuits (such as Turkish)
Chocolate
coating:
•
100 g dark chocolate
•
4 tablespoons flavourless vegetable oil
(vegetable or groundnut oil)
Coconut
coating:
•
100 g shredded coconut, unsweetened
Preparation
The
base:
Cut away
the stem on figs and fill/put into each fig 2 whole walnut kernel (butterfly) halves (so that you have 1 whole
walnut kernel in 1 dried
fig).
Filling:
Cook 250 g of granulated sugar with a
little water until the sugar dissolves and add 100 g of margarine, 200 g of shredded coconut, unsweetened
and 7 pieces of ground dairy-free Petit Beurre biscuits (such as Turkish). Stir quickly and remove from the heat.
Leave it to cool down.
Cover each walnut-filled dried fig with a cooled
filling mixture by making the balls.
Put them in the fridge to cool for a while.
Make
the chocolate coating (for dipping) by melting 100 g of dark chocolate with 4
tablespoons of flavourless
vegetable
oil.
Prepare
the coconut coating by putting 100 g of shredded coconut, unsweetened
on a plate.
Dip
the refrigerated balls into
a hot chocolate coating and then in a shredded coconut.
Put them in the fridge to become firm (until the next day) and
then cut each ball into 2 halves.
