Figgy Energy Balls

Raw, Vegan, Gluten/Grain-Free & Paleo-Friendly

You know that 3 o’clock Energy Drop moment?  When you feel like you need either a large latte or a dose of sugar just to keep you going?  Try popping one or two of these instead!

These sweet and salty snacks really hit the spot when you need an energy boost.  You can adjust the recipe to either make them sweeter or saltier (by adding more coarse sea or kosher salt).

Raw cashews have lots of protein and brain-boosting nutrients while the figs offer healthy carbs, fiber, potassium, Vitamin K and magnesium.  The magnesium effect is heightened by the raw cacao, which will also give you an attitude adjustment!  I am sensitive to chocolate and have enjoyed these just as much made with carob powder (raw is preferable but not easy to find — it is easy to find the roasted carob).

Other options for these sensational treats include a fast & easy by just rolling the sticky batter in shredded coconut as a truffle and either eating on the spot or refrigerating to harden.  I prefer the texture when these energy balls are dried for an hour or two in the dehydrator (left ones in photo).  If you don’t have a dehydrator, just line a cookie sheet with parchment paper and dry them for no more than an hour in a very low temp oven.

Figgy Energy Balls

Equipment: Food processor with “S” blade; optional step to dry in dehydrator or low oven

I prefer the texture when these energy balls are dried for an hour or two in the dehydrator but you can eat the right away as truffles by rolling in shredded coconut – they are just softer and messier that way.

Ingredients:

• 1 ½ cup raw cashews
• 2 cups dried figs (remove end stem pieces)
• 1/3 cup unsweetened shredded coconut
• 1 tsp. vanilla extract
• 1-2 TB agave, coconut nectar, maple syrup or honey
• 4 TB unsweetened cocoa powder (or replace with carob)
• 1 tsp coarse sea salt
• Optional: Extra coconut shreds for rolling the wetter dough

Directions: Soak cashews and figs separately for about 20 minutes. Reserve soaking water from the figs in case you need to moisten the batter or use in other recipes. Place cashews and figs in food processor and blend into a paste, add 3 TB. shredded coconut and then the rest of the ingredients, adding soak water if needed to make the batter easier to blend. Batter should be wet but not too overly so. Form into balls by rolling into your palm. You can either dehydrate the balls on parchment-covered dehydrator trays or harden them or refrigerate, adding more salt if you like that sweet/salty flavor. If you want to eat them as is, roll in remaining coconut shreds to dry and serve