These are a quick and easy snack that can have a broad range of uses from providing quick fuel during a day of activity, to classing up a (faux)cheese plate. The figs provide plenty of sweetness and quick carbs, making additional sweetener unnecessary. However, I've added a couple of tablespoons of unsulphured molasses to boost the mineral content. I try to sneak it into my diet here and there because it's so high in iron. Just 1 tablespoon can meet 15 to 20 percent of your daily requirement of iron (depending on age and sex). It's also very high in magnesium (good for the immune system, healthy bones), potassium (important for a well functioning nervous system, fluid balance, and muscle contraction), calcium (healthy teeth and bones), and B6 (healthy brain and nerve function, formation of red blood cells, synthesis of disease fighting antibodies...). You can read more about it here, here, and here.
Be sure to use unsulphured molasses for maximum nutrient density. It's also very sticky - lightly oiling your measuring spoon will help it to slip right out.
1.5 cups raw almonds - divided
1 cup dried, turkish figs - stems removed
1.5 cup large flake, unsweetened coconut - divided
2 T unsulphured blackstrap molasses
1 T powdered ginger
- In the bowl of a food processor, process one cup of the almonds to a fine meal.
- Add the figs and one cup of the coconut, process until crumbly and sticky.
- Add the molasses and ginger, process until well incorporated.
- Add the remaining half cup of almonds and coconut, and process lightly - keeping the almonds and coconut chunky to add texture.
- Shape into balls. Store in the fridge or freezer. Makes approximately 32 truffle-sized balls.