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chai spice fig almond oat ghee balls

free of lactose, gluten, soy, refined-sugar
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Servings: 20 balls
Course: Dessert
Cuisine: breakfast + brunch, gluten-free, soy-free
Ingredients Method

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]

Method
 

  1. Soak figs in boiled water for 5-20 minutes until soft; drain, rinse and roughly chop.
  2. Pulse oats and almonds in food processor until well combined but not a powder.
  3. 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.
  4. Use a heaping teaspoon to scoop the dough and roll into balls. 
  5. Sprinkle more coconut shreds on a plate, roll to coat the balls.
  6. 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].