Healthy Fig, Pistachio, and Lemon Truffles

For the Filling:

• 2 c dried figs
  
• 1 c roasted, salted pistachios (divided)
• 1 tbsp maple syrup
  
• Zest of one lemon

For the Coating:

• 1 c dark chocolate chips
• 1 tsp coconut oil
• Flaky sea salt, optional

1. Remove the stems of the figs.
2. In a food processor, combine the figs, HALF of the pistachios, lemon zest, and maple syrup. Process for several minutes until the mixture clumps into a sticky ball.
3. Add the remaining pistachios and pulse the food processor several times. This will leave some big, crunchy pieces that provide a nice textural contrast to the figs.
4. Scoop out the mixture by the tablespoon and roll it into small balls.
5. Wash all the sticky filling off your hands and give each ball one more roll with clean, damp hands. Doing this gives them a smoother surface, which will make the chocolate coating look neater.
6. Put the balls of filling into the freezer for ten minutes while you prepare the chocolate coating.
7. Over a double-boiler, slowly melt the chocolate and coconut oil together to create a smooth, shiny texture.
8. One at a time, dunk each truffle into the chocolate. Use two forks to roll it around until fully covered, then lift it out and let the excess chocolate drain off. Set it on a piece of wax paper to harden.
9. If desired, add a small sprinkle of flaky sea salt before the chocolate sets.
10. Allow the chocolate to harden completely while at room temperature; this ensures a shiny finish.
11. Store the finished truffles in a sealed container in the refrigerator for up to a week or in the freezer for up to several months.