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Coconut Fig Balls

Makes 18

These sweet and satisfying snacks are inspired by Jessica Prentice’s Coconut-date Energy Balls. The natural sugars in the dried fruit are balanced-out by minerals from sea salt and fats from extra- virgin coconut oil. They can be made from dates, but the figs’ tiny edible seeds add a nice crunch.  Look for a brand of organic extra-virgin coconut oil that smells and tastes like coconut to use in this recipe.

2 cups unsulphured, unsweetened dried figs

1 cup +1/3 cup dried unsweetened, shredded coconut

½ cup + 3 tablespoons extra-virgin coconut oil, at room temperature

1/8 teaspoon unrefined sea salt, finely ground

grated zest of 1 lemon

Use a paring knife to remove the stem from each fig. In a food processor fitted with the metal blade combine the figs, 1 cup shredded coconut, ½ cup coconut oil, sea salt, and lemon zest. Pulse until the fig mixture is uniformly chopped and sticks together when pressed into a ball, about 2 minutes.

Line a rimmed baking sheet with waxed paper. Use a double boiler to melt the remaining 3 tablespoons of coconut oil. This will only take a few minutes because coconut oil melts around 80 degrees F. Warm until just melted, being careful not to overheat. Pour the remaining 1/3 cup shredded coconut into a shallow bowl.

Use one tablespoon of the fig mixture to form a ball. Roll it in the melted oil. Then, roll it in the shredded coconut. Place on the lined baking sheet. Repeat until all of the fig mixture is used up.

Refrigerate the coconut fig balls until they become firm to the touch, about 2 hours. Pack them into mason jars with lids tightly fitted. For a more portable snack, wrap each ball individually in waxed paper. Store in the refrigerator for up to 2 weeks or in an insulated container with an ice pack all day.


These black mission figs were grown, dried, and gifted by my mom's partner, Buddy

This was shared on Real Food Wednesday and the Grain-Free Real Food Link Carnival.

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