Fig Amond Energy Balls

My husband is an avid cyclist, and is always looking for easy, energy packed snacks he can pack on his longer rides. His favorite snack recently has been dried figs, so I decided to play around with these figs and create something with a little more flavor. I took a mix of dried figs, dried tart cherries, and raisins, and ground these up in my food processor with a tablespoon or two of raw honey. Once the fruits were ground and combined, I rolled them into balls with damp hands, then rolled them into finely chopped toasted almonds. We found out that my husband prefers these balls frozen, as they hold their shape better on long rides and by the time he eats them, the centers will still be cold. You can wrap the balls in waxed papers as shown in the photos, or in plastic wrap or aluminum foil.

You can use just figs in place of the cherries and raisins, and you could also add dark chocolate chips or cocoa nibs for added flavor. To toast the almonds, place blanched almonds on a baking sheet and into a preheated 350 degree F. oven for 5 to 7 minutes. Cool to room temperature, then finely chop.

  • More than 60 percent of a fig’s water content is removed by the drying process. As a result, dried figs are a more concentrated source of calories, nutrients and fiber than the fresh variety.
  • Dried figs also delivers are a good source of dietary fiber, vitamin K, potassium, calcium, magnesium, iron.
  • Almonds are also a good source of heart-healthy, or monounsaturated, fats. They are rich in magnesium, high in vitamin E and loaded with B vitamins.

 

Fig Amond Energy Balls

Yield: Makes 18 Balls

Prep Time: 15 mins

Cook Time: 5 mins

Ingredients:

1 Cup Chopped Dried Figs
1/2 Cup Dried Tart Cherries
1/2 Cup Raisins
1 to 2 Tablespoons Raw Honey
1 1/2 Cup Lightly Toasted Finely Chopped Almonds

Directions:

Add the figs, cherries, and raisins into the bowl of a food processor, then pulse until they are finely ground, adding a little raw honey to bind the mixture together.
Place the almonds in a shallow bowl.
Using damp hands, roll the mixture into balls about 1 1/2 inches wide.
Roll the balls into the almond mixture gently pressing to help the almonds adhere.
Place the completed balls onto a plate and refrigerate until set, about two hours.
Wrap the balls in waxed papers, plastic wrap, or foil, then store in the refrigerator for 1 week, or the freezer for up to 2 months.