Spiced fig balls

I don’t think these little gems need much of an introduction, as most of you have probably already made some version of these healthy energy balls before. I’m always looking for nutrient-dense snacks for my husband to munch on before and after his gym routine and kickboxing classes. These energy balls are not only filled with vitamins, minerals and natural compounds, but they’re also easy to make, versatile and portable. They provide great fuel for sports, workouts or long outings, and because they’re made of fibre-rich whole foods, eating just one or two can be surprisingly filling.

I spent a couple of hours last weekend throwing together some different ingredients and flavour combinations, and I wanted to share my two favourites with you. The chocolate sunbutter balls (second from left in the photo below) contain a base of sunflower seed butter—my latest obsession—along with the addition of heart-healthy almonds, flax and hemp as well as antioxidant-rich cocoa. The spicy fig balls (second from right) are equally fantastic, combining a nut base with fibre-rich figs, flax and the warming spices of ginger, cinnamon and nutmeg. Of course, you’re welcome to swap any of the ingredients or add sweetener to suit your tastes, but I think they’re pretty darn good just the way they are. Enjoy!

Spiced Fig Balls | A Dash of Compassion

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Spiced fig balls


  • 8 dried figs
  • 1 cup almonds
  • 1/2 cup walnuts or pecans
  • 1 1/2 tbsp chopped crystallized ginger
  • 1 tbsp flax meal
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp sea salt


  1. In a small bowl, soak the dried figs in hot water for about 15 minutes. Drain, coarsely chop and set aside.
  2. In a food processor, process the almonds and walnuts to a coarse meal.
  3. Add the remaining ingredients, including the soaked figs, and process until well combined. The mixture should stick together when pressed between two fingers.
  4. Roll the mixture into balls (I used heaping tablespoons). Store balls in a tightly-covered container in the freezer.


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10 Responses to “Spiced fig balls”

  1. VeganLisa — February 19, 2011 @ 3:40 am

    Do you keep them in your fridge or freezer? I plan to make a batch when I get home to have on hand for busy training days. The fig ginger combo sounds like a dream.

  2. Twins — February 19, 2011 @ 4:02 am

    I still need to try sunflower seed butter always looks and sounds great! Love the idea of spicy fig balls!

    Pure2raw Twins

  3. aalliemymorab — February 19, 2011 @ 8:46 pm

    I just made the chocolate ones, but I needed to add quite a bit of agave for them to be palatable.

  4. Nicole — February 20, 2011 @ 12:20 am

    VeganLisa: I tend to keep them in the freezer so they stay fresh longer. The Fig ginger ones are right up your alley :)

    aalliemymorab: Thanks for letting me know! I tend to like things less sweet, but perhaps I'll add a note for optional agave.

  5. lisa — April 8, 2012 @ 12:01 am

    Do you think you could substitute tahini for the sunbutter? I’m not sure I know where to buy that.

  6. lisa — April 8, 2012 @ 12:01 am

    or almond butter?

    • Nicole — April 8, 2012 @ 11:25 am

      Lisa, I’m sure any nut or seed butter would work for this recipe. You might want to add a touch of sweetener, like agave or maple syrup.

  7. Tracey — February 10, 2014 @ 8:23 pm

    Where is your recipe for your chocolate sun butter balls? I can’t locate it. Thanks!

  8. Yosh Barbier — January 5, 2021 @ 1:22 am

    thanks for sharing…

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