YIELD: 50 BALLS PREP TIME: 30 MINUTES COOK TIME: 45 MINUTES
- 2 California Dried Figs, stems removed and quartered
- 2 tbsp water
- 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
- Preheat oven to 325°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.