You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.
I was going for the obvious choice: Fig Balls.
I think she was a bit embarrassed...LOL
I am loving them no matter what we call them. They disappeared from our fridge really fast.
In my mind it is like eating just the center of a Fig Newton. This used to be my favorite cookie before I found out that my body doesn't like wheat. Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.
They are really easy to make. The centers are great by themselves and that makes them a simple snack. But if you want to up the WOW factor and add a gourmet touch then add a coating. I chose to roll mine in crushed almonds.
Guess which ones were eaten first?
I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder. The cocoa powder would make them look like truffles. YUM!
Next week I have some great recipes coming out. I have been sharing a lot of simple things because that is what has been easy for me the last 9 months. I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook. I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).
Please Pin, Share and Comment--I love to hear from my readers.
1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup
Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc
1. I used my Vitamix. I tossed everything into the pitcher and let it blend until well combined. Use the stomper to mix as it blends.
2. If you do not have a Vitamix, then use a food processor. Add all of the ingredients and blend until the ingredients. If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms. It should be stiff but I don't want you to burn up your food processor.
3. I used a cookie scoop. A small size is perfect. Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet. Refrigerate until firm, about 1 hour.
4. Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...
5. Store in the refrigerator.
Written by Sherron Watson