In the time of the Ancient Greeks(my area of study), figs were considered a food of the Gods. Chocolate meanwhile was considered a food of the Gods by Mayans and Aztecs living thousands of miles away in South and Central America. Now, I’m not saying the Greeks were wrong, but I’d have to side with the Americans on this one.

Even still, figs are pretty spectacular. For 2 weeks or so every year they’re at the peak of their season, and I always buy a few cartons when they go on sale. Figs remind me of France which leads me to France’s number 1 export(or at least in the heart of foodies): Nutella. The filling in this recipe is sort of like Nutella in that it uses cocoa powder and hazelnuts, but the raw ingredients produce a much more intense, dark flavor that pairs perfectly with sweet fruit.

Don’t have hazelnuts? This would taste great with almonds instead.

Chocolate Hazelnut Stuffed Figs

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(makes 16 amuse-bouches):

• 8 Figs
• 1/2 cup hazelnuts
• 2 Tablespoons agave nectar
• 2 Tablespoons cocoa powder
• 2-3 Tablespoons water
• Pinch of salt

Method:

1. In a food processor, blend the hazelnuts until they start to form a paste.
2. Add into the processor the agave, cocoa powder, and salt and continue blending until mixed.
3. Slowly add the water until the filling is loose and spoonable like a thick mousse. Make sure not to add too much water and make this runny.
4. Cut each fig lengthwise and lay them out cut side-up on a plate.
5. Spoon 2 teaspoons of filling onto each fig. Serve at room temperature.

I think the Greek Gods would be pleased.