chai spice fig almond oat ghee balls

Happy accidents are the best. No exact measurements, lots of love. Everything is to taste, so experiment and add/edit to your desired flavor and consistency.

Special shout out to Divya Alter of Divya’s Kitchen, author of What To Eat For How You Feel, for making the world’s most nourishing cultured ghee.

chai spice fig almond oat ghee balls

free of lactose, gluten, soy, refined-sugar

makes approximately 20 small balls

ingredients

6 dried mission figs, soaked in hot water for 5-20 minutes [or approximately 1/4-1/3 cup; sub pitted medjool dates]

1/4 cup gluten free whole grain rolled oats

2-3 Tbsp raw almonds [sub walnuts]

2-3 Tbsp unsweetened coconut shreds

1/2 tsp fresh grated ginger [sub 1/8 tsp ground ginger to taste, or omit]

1 generous dash each cinnamon, cardamom, cloves [to taste]

1 pinch each sea salt, black pepper

1/4 tsp vanilla extract

1-2 tsp maca powder [optional]

2 tsp pure maple syrup [sub raw local honey or coconut sugar, to taste]

2 tsp-1 Tbsp organic ghee, melted [sub coconut oil]

instructions

Soak figs in boiled water for 5-20 minutes until soft; drain, rinse and roughly chop.

Pulse oats and almonds in food processor until well combined but not a powder.

Add all remaining ingredients and pulse until a sticky dough forms – add more melted ghee/coconut oil/soaked figs if too dry and more oats/nuts/coconut shreds if too watery.

Use a heaping teaspoon to scoop the dough and roll into balls.

Sprinkle more coconut shreds on a plate, roll to coat the balls.

Refrigerate 1 hour minimum or overnight to solidify, store in an airtight container for up to 3 days or freeze for up to 1 month [use your judgement].

chai spice fig almond oat ghee balls

free of lactose, gluten, soy, refined-sugar

Print Recipe Pin Recipe

Course Dessert

Cuisine breakfast + brunch, gluten-free, soy-free

Servings 20 balls

Ingredients

  

• 6 dried mission figs soaked in hot water for 5-20 minutes [or approximately 1/4-1/3 cup; sub pitted medjool dates]
• 1/4 cup gluten-free whole grain rolled oats
• 2-3 Tbsp raw almonds [sub walnuts]
• 2-3 Tbsp unsweetened coconut shreds
• 1/2 tsp fresh grated ginger [sub 1/8 tsp ground ginger to taste, or omit]
• 1 generous dash cinnamon, cardamom, cloves [to taste]
• 1 pinch sea salt + black pepper
• 1/4 tsp vanilla extract
• 1-2 tsp maca powder [optional]
• 2 tsp pure maple syrup [sub raw local honey or coconut sugar, to taste]
• 2 tsp-1 Tbsp organic ghee melted [sub coconut oil]

Instructions

 

• Soak figs in boiled water for 5-20 minutes until soft; drain, rinse and roughly chop.
• Pulse oats and almonds in food processor until well combined but not a powder.
• Add all remaining ingredients and pulse until a sticky dough forms - add more melted ghee/coconut oil/soaked figs if too dry and more oats/nuts/coconut shreds if too watery.
• Use a heaping teaspoon to scoop the dough and roll into balls. 
• Sprinkle more coconut shreds on a plate, roll to coat the balls.
• Refrigerate 1 hour minimum or overnight to solidify, store in an airtight container for up to 3 days or freeze for up to 1 month [use your judgement].