Vegan Fig & Tahini Truffles

These little balls of goodness are full of flavour, quality fats and naturally sweetened with maple syrup and figs. I love having these with me on my long rides as natural fuel for my body.

Words and Image - Meg Gillmer

Roll them into balls or press into a bar shape. The sesame seeds or coconut stop them from sticking together. You can double the recipe and store these in the fridge so you are always prepared!


Meg Gillmer is better known as the  Wholesome Athlete

Meg Gillmer is better known as the Wholesome Athlete

  • 1 cup dried figs, chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup tahini
  • 1/4 cup pumpkin puree
  • Dash of cinnamon
  • 1 Tbsp. maple syrup
  • 1/4 cup sesame seeds or shredded coconut, for rolling


Add all ingredients into the bowl of a food processor and blend until everything is well mixed. The dough will roll together into a large ball. 

Put the dough into the fridge for 15-20 minutes or so to help it firm up. Then, using wet hands, roll the mixture into tablespoon-sized balls. Roll in sesame seeds or coconut, then place on a plate lined with parchment. 

Let the truffles chill in the fridge for half an hour, then transfer to a sealed container. 

Makes about 12-16 truffles, depending on how large you roll them.