Just like the center of a fig cookie, these bites are as delicious as truffles, but as easy and energizing as a snack.
By Sherron Watson
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.
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!
- 1½ cups almond meal
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup soft dehydrated figs, stems removed
- 1 tablespoon water
- ¼ cup maple syrup
- 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.
- 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.
- 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.
- Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...
- Store in the refrigerator.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.