You could say I have a thing for truffles. What's not to love? They are easy and quick to make. You can fill them with nutritious ingredients and make what could be considered a snack seem like dessert. And, finally, the available taste combinations, such as Chocolate Peanut Butter and Cashew Macadamia, are as varied as your imagination. Which brings me to today's post.
Ah, the Fig Newton. I grew up in the 70's and Fig Newtons, along with Nilla Wafers were almost always stocked in our kitchen. Soft, chewy and sweet, a comfort food that came along on trips and many swim meets. I haven't had one in what seems like forever, but the taste and texture are embedded in my mind. These truffles remind me of the old days in a good way. I hope you enjoy them, too.
1 cup raw almonds
1 cup dried black figs, ends trimmed off
1/3 cup agave nectar or raw honey
1 tsp vanilla
1/4 tsp salt (optional)
3 tbsp almond flour
3 tbsp date or coconut sugar
Process almonds in a food processor with blade attachment until they reach the consistency of meal. Coarsely chop figs. Add figs to food processor and process until finely minced. Add agave or honey, vanilla and salt, if using and process well. The mixture should gather into a ball. Use a melon baller, or just your hands, and form into balls. Mix almond flour and sugar in a bowl. Roll each ball in flour/sugar mix until coated well. These can be eaten right away, but taste best cold. Store in an airtight container in the refrigerator. Makes 12 truffles. Source: www.foodsensitivityjournal.com
This recipe has been shared with Simply Sugar and Gluten Free for Slightly Indulgent Tuesday, and Balancing Beauty and Bedlam for Tasty Tuesday.