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Ingredients
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1½ cups dried figs, stemmed
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1 cup pitted dried dates
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1½ cups old-fashioned rolled oats
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3 tbsp unsalted smooth almond butter
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2 tbsp flaxseed
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1 tbsp orange juice
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1 tbsp vanilla extract
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¾ tsp ground cinnamon
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¾ tsp salt
Method
Place 1½ cups figs and 1 cup dates in a medium heatproof bowl; cover with hot water. Let stand at room temperature until slightly softened, 20 to 30 minutes.
Line a baking sheet with parchment paper. Drain figs and dates; transfer to a food processor. Pulse until coarsely chopped, about 5 pulses. Add 1½ cups oats, 3 tablespoons almond butter, 2 tablespoons flaxseed, 1 tablespoon each orange juice and vanilla and ¾ teaspoon each cinnamon and salt; pulse until well combined, about 25 pulses, stopping to scrape down sides of bowl as needed. Using a cookie scoop or your hands, scoop the mixture into about 1½-tablespoon portions; roll with your hands into smooth balls.
Place the balls on the prepared baking sheet. Cover and refrigerate until chilled, at least 1 hour.
Note- Refrigerate fig energy balls in an airtight container to keep them fresh for about 1 week. For long-term storage, you can freeze them in airtight freezer-safe bags for up to 3 months. When you’re ready to enjoy them, simply thaw as needed.
If you have leftover dried fruit from this recipe, you can slice it up and add it to salads, yogurt, overnight oats, cakes, breads, bars, trail mix—or simply snack on it as is.
The type of oats you use is important. We recommend using old-fashioned rolled oats, as they are thinner and easier to eat in recipes where you are using uncooked oats for the best texture.