Spiced fig balls

Made by Nicole February 18, 2011 10 comments » Share

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!

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Spiced fig balls

Ingredients:

• 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

Directions:

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.