Date Caramel-Stuffed Figs in Dark Chocolate

Fig season is fleeting — just a few short weeks in late summer and early fall. That’s why I love to make the most of them while they’re here! Fresh figs are nature’s candy: sweet, jammy, and elegant all on their own. But when you stuff them with silky date caramel, dip them in dark chocolate, and sprinkle them with crunchy pistachios? You get a show-stopping bite-sized treat that feels gourmet but couldn’t be easier.

This recipe is inspired by the classic pairing of figs and nuts, but elevated with a rich vegan caramel made from dates and dipped in dark chocolate. It’s a dessert that just happens to be plant-based, gluten-free, and refined-sugar free. But most importantly, it’s delicious.

Why you’ll love this recipe

• Seasonal: A perfect way to celebrate short-but-sweet fig season. Also, you can freeze them and keep the fig party rolling long after their season is done.
• Naturally sweet: No refined sugar — just dates, figs, and a little dark chocolate.
• Beautiful & easy: They look elegant but are super easy and only take a few minutes to make.
• Perfect party bite: Small, sharable, and impressive on a platter.

Date Caramel-Stuffed Figs in Dark Chocolate

Yield: 12 stuffed figs

Time: About 30 minutes

Ingredients

For the vegan caramel

• 4 medjool pitted dates
• 1/4 cup almond butter, unsalted
• 1/4 cup honey (or maple syrup)
• 2 Tablespoons extra virgin olive oil
• 1 1/2 teaspoons vanilla extract 
• 1/4 teaspoon sea salt
• Optional: 1/4 teaspoon ground cardamom

For the figs

• 12 fresh figs, washed and dried
• 4 ounces dark chocolate, melted
• 1/4 cup roasted pistachios, finely chopped
• Flaky sea salt (optional)

Directions

For the caramel

1. Place all ingredients in blender and puree until smooth.
2. Transfer to refrigerator and chill while preparing figs.

For the figs

1. Cut shallow X in bottom of each fig (opposite stem), cutting about halfway down. Gently press at the sides so fig opens slightly like a flower.
2. Spoon or pipe about 1 teaspoon of date caramel into center of each fig.
3. Dip bottom half of each stuffed fig into melted dark chocolate, letting excess drip off.
4. Place figs on parchment paper and sprinkle with chopped pistachios and a pinch of flaky sea salt for contrast.
5. Refrigerate 10–15 minutes until chocolate firms up.
6. Note: These can be refrigerated for up to 3 days or frozen for up to 3 months.

Caramel recipe adapted from Sweet Laurel