California Fig Energy Balls

YIELD: 50 BALLS PREP TIME: 30 MINUTES COOK TIME: 45 MINUTES

Ingredients

Fig Paste: 

• 2 California Dried Figs, stems removed and quartered
• 2 tbsp water

Energy Balls: 

• 3 cups unsweetened shredded coconut
• 4 cups whole roasted almonds
• 1 cup sliced almonds, toasted
• 1 cup old-fashioned rolled oats, toasted
• 1/4 cup almond flour
• 2 tbsp ground flax seeds
• 1 tsp fine sea salt
• 1 1/2 cups California Dried Figs, stems removed and diced into 1/4" cubes
• 2 cups pumpkin seeds, toasted
• 1 tbsp cinnamon
• 1/2 cup honey
• 1/2 cup agave nectar

Directions

1. Preheat oven to 325°F. 
2. To make the fig paste, place the 5 quartered figs in a food processor with the water. Pulse until you see seeds, but skins and flesh are completely blended into a paste. 
3. Spread the coconut in a single layer on a rimmed baking sheet. Toast coconut in the oven until golden, stirring every 5-10 minutes. It will take about 15 minutes. Set aside to cool. 
4. Add the whole almonds, sliced almonds, oats, almond flour, flax seeds, seas salt, diced figs, pumpkin seeds, and cinnamon to the bowl of a large stand-up mixer. 
5. Add the honey and agave nectar to a deep, heavy-bottomed, medium saucepan; bring to a boil over medium-high heat. Brush sides of the pan with water to prevent crystallization of syrup. Cook syrup to 240°F and then remove from heat. 
6. Add the fig paste to the syrup. Mix well to combine. Pour into the stand-up mixer. Using the paddle attachment, mix all ingredients well on low and then medium speed to ensure all ingredients are combined. 
7. Pour the contents of the mixing bowl onto a sheet pan and let it cool. Roll into 1" balls. Roll each boll in toasted coconut and serve. 

Recipe courtesy of californiafigs.com