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!
- 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.