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FIGGY WALTONS


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Serves 35 balls | Prep Time | Cook Time

Why I Love This Recipe

Raw/no-bake dessert, ready in 5 minutes, adapted from Raw Energy, by Stephanie Tourlas.” YUM!! Deborah Niles and Sherry Zitter


Ingredients You'll Need

1 cup dried figs
2 1/2 cups raw walnuts
1 cup unsweetened coconut, finely shredded
1/3 cup carob powder, if desired
1/4 tsp. Celtic salt
1/3 + cup water


Directions

Trim hard stem ends from figs, and soak in water for 4 - 6 hours, or chop in food processor with water. (If you soak, drain the "fig necter" and save in frig for a treat!) Process in a food processor or blender until it's a paste. Scrape into a large bowl.


Process the walnuts to a medium-coarse meal in the same appliance or a nut grinder. (The oily, moist nuts will stick to the sides and bottom, and will need to be scraped with a rubber spatula.)


Scrape nut meal into the bowl. Add coconut, salt, and carob or cocoa powder if desired.


Blend with a large spoon or clean hands until a cohesive, sticky dough ball forms. (If it's too sticky, add more coconut, 1 tbsp. at a time, to stiffen.)


Pinch off small pieces of dough and roll into marble-sized balls about 1 1/4 inches in diameter.


For the best flavor and consistency, allow the balls to set for 24 hours before eating...but parts of me just won't always do that!


(I put this batch in the dehydrator at 100 degrees for 8 hours; you could get similar results by putting them on the lowest oven setting for 1 - 2 hours.)


Store in a tightly sealed container (in the refrigerator if raw) and eat within 2 weeks - not hard to do! They may be individually wrapped in wax paper or plastic to take with you as portable energy bites; keep them cool and they won't soften too much.


Questions, Comments & Reviews


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