Ingredients
- ½ cup dried figs, chopped
- ½ cup plain, unsalted almonds, dry roasted and chopped
- ½ cup brown puffed rice
- ¼ cup plain, unsalted cashews
- ¼ cup maple syrup
- ¼ cup tahini
- ¼ cup sesame seeds
Method
Step 1
Combine figs and almonds in a food processor for approximately 1 minute or until mixture forms a medium-fine consistency.
Step 2
Add puffed rice and cashews and pulse for an additional 15 seconds.
Step 3
Pour maple syrup and tahini into mixture while the motor is still running, until mixture reaches a moist consistency that sticks slightly between two fingers.
Step 4
Using damp hands roll a heaped teaspoon into a ball and coat with sesame seeds. Repeat to make 12 balls.
Step 5
Store in airtight container in the pantry for up to 3 weeks until ready to eat.
Tip
- To dry roast almonds, preheat oven to 180 °C, place almonds on a cooking tray and bake for 8-10 minutes.
