Why You’ll Love This Fig and Almond Energy Balls
- Effortless and Quick. Honestly, from start to finish, you’re looking at about 15 minutes of active time. There’s no cooking involved, which means no heating up the kitchen and no waiting for things to cool down. It’s the ultimate shortcut to a wholesome snack.
- Incredibly Customizable. Think of this recipe as a fantastic base camp. Once you’ve mastered the fig and almond combo, the world is your oyster. You can add a pinch of spice, a drizzle of different nut butter, or even some dark chocolate chips for a real treat.
- Perfect for On-the-Go. These little balls are sturdy, portable, and not at all messy. Toss a couple in a small container, and you’ve got a reliable energy boost for a hike, a long commute, or just a busy day running errands.
- A Naturally Sweet Treat. The sweetness comes purely from the dried figs and a tiny hint of vanilla. There’s no added sugar, which means you get a rich, caramel-like flavour that feels indulgent without the crash later on.
Ingredients & Tools
- 200 g soft dried figs, stems trimmed
- 150 g raw almonds
- 3 tbsp almond butter
- 1 tbsp chia seeds
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1-2 tbsp water, if needed
- 2 tbsp desiccated coconut, for rolling (optional)
Tools: A food processor is essential here, along with a spatula and a small baking sheet or plate.
The quality of your figs really makes a difference—look for ones that are soft and pliable, not hard and crystallized. And that pinch of salt? It’s not optional, I promise. It works magic by balancing the sweetness and making all the other flavours pop.
Serves: Makes 12-14 balls | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Fig Selection is Key. You want “soft-dried” or “ready-to-eat” figs. If your figs are a little dry or tough, simply soak them in hot water for 5-10 minutes, then drain and pat them thoroughly dry before using. This little step ensures a perfectly sticky mixture.
- Why Raw Almonds? Using raw, unsalted almonds gives you control over the saltiness and toastiness. We’ll be processing them until they’re finely ground, which helps bind the balls and gives them a wonderful texture.
- The Almond Butter Role. This acts as our main binding agent and adds a deep, creamy nuttiness. If you need a substitute, tahini (sesame seed paste) works beautifully and gives a slightly more savoury edge.
- Don’t Skip the Chia Seeds. They’re not just for show! They add a lovely little texture and are fantastic for helping to absorb any excess moisture, which keeps the balls from becoming too sticky.
How to Make Fig and Almond Energy Balls
Step 1: First, we need to prep our base. Add the 150g of raw almonds to the bowl of your food processor. Pulse them until they resemble a coarse meal. You’ll notice some finer powder and some slightly larger pieces—this is exactly what you want, as it creates a great texture. Be careful not to over-process them into almond butter at this stage!
Step 2: Now, add the 200g of trimmed figs, the 3 tablespoons of almond butter, 1 tablespoon of chia seeds, 1 teaspoon of vanilla extract, and that all-important 1/4 teaspoon of salt. Pulse everything together. At first, it will look crumbly and like it will never come together—just keep the faith!
Step 3: Continue to process the mixture. After about a minute, stop the processor and scrape down the sides with a spatula. You should start to see the mixture clumping together. Pinch a bit between your fingers; if it holds its shape easily, you’re done. If it’s still too dry and crumbly, this is where the water comes in. Add one tablespoon of water and process again. The mixture should now come together into a sticky, cohesive “dough.”
Step 4: Time to get your hands involved! Scoop the mixture out of the food processor and onto a clean surface or into a bowl. The trick is to use a small cookie scoop or a tablespoon to portion out the mixture evenly. Roll each portion firmly between your palms to form a tight, smooth ball. If you find the mixture sticking to your hands, a very light dampening of your palms with water can help.
Step 5: If you’re using the desiccated coconut for rolling, now’s the time. Simply place the coconut on a small plate and roll each ball in it until lightly coated. This adds a lovely flavour and makes them less sticky to handle. Place the finished balls on a plate or baking sheet.
Step 6: This final step is crucial for the perfect texture. Pop the plate of energy balls into the refrigerator for at least 30 minutes to firm up. This chilling time allows the ingredients to set and the flavours to meld together beautifully. After that, they’re ready to enjoy!
Serving Suggestions
Complementary Dishes
- A Simple Yogurt Bowl — Crumble one or two energy balls over a bowl of Greek yogurt for a breakfast that feels decadent but is packed with protein and fibre.
- With a Fresh Fruit Platter — Serve them alongside slices of apple, pear, and a handful of berries for a beautiful and balanced snack platter that’s perfect for entertaining.
- As a Pre-Workout Boost — Enjoy one about 30 minutes before exercise alongside a banana for a sustained release of energy without feeling too heavy.
Drinks
- Black Coffee or Espresso — The bitter notes of a strong coffee are a fantastic contrast to the sweet, fruity flavour of the figs. It’s a match made in heaven.
- A Cold Glass of Almond Milk — Double down on the almond flavour! The creaminess of the milk complements the dense, chewy texture of the balls perfectly.
- Earl Grey Tea — The bergamot in the tea adds a lovely citrusy, floral note that cuts through the richness and makes the snack feel even more elegant.
Something Sweet
- Dark Chocolate-Dipped Strawberries — For a more elaborate dessert spread, the deep, bitter chocolate and fresh berry taste provide a light and refreshing contrast after the dense energy balls.
- A Small Square of Dark Chocolate — Sometimes, simplicity is best. Enjoying a piece of high-cocoa dark chocolate alongside one ball feels incredibly indulgent.
- Poached Pears with a Cinnamon Stick — The warm, spiced, soft pear is a wonderful way to end a meal if you’ve served the balls as a pre-dinner nibble.
Top Mistakes to Avoid
- Mistake: Using hard, dry figs. This is the number one reason the mixture won’t bind. The figs provide the primary moisture and stickiness. If they’re too dry, you’ll end up adding too much water and the balls will be gummy.
- Mistake: Over-processing the almonds. If you run the food processor for too long initially, you’ll start making almond butter, and the oils will release, creating a greasy mixture. Pulse until it’s a coarse meal, then stop.
- Mistake: Skipping the chill time. I know it’s tempting to eat them right away, but the 30 minutes in the fridge is non-negotiable. It allows the chia seeds to hydrate fully and firms everything up, giving you the perfect chewy texture.
- Mistake: Rolling balls that are too big. These are energy-dense, so a little goes a long way. Aim for balls about the size of a tablespoon. Larger balls can be a bit overwhelming and are harder to shape neatly.
Expert Tips
- Tip: Toast your almonds for a deeper flavour. If you have an extra five minutes, spread the raw almonds on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes, until fragrant. Let them cool completely before using. This adds a whole new layer of nutty complexity.
- Tip: Get creative with add-ins. Once you’ve mastered the basic recipe, try folding in 2 tablespoons of cacao nibs for a chocolatey crunch, or a 1/2 teaspoon of cinnamon or cardamom for a warm, spiced version.
- Tip: For a super-smooth texture, process the figs first. If you prefer a less chunky texture, pulse the figs on their own until they form a paste before adding the other ingredients. This will give you a much more uniform consistency.
- Tip: Use wet hands to prevent sticking. If the mixture is particularly sticky when rolling, lightly dampen your palms with water. This creates a barrier and makes rolling smooth, round balls an absolute breeze.
FAQs
How long do these energy balls last?
Stored in an airtight container in the refrigerator, they will keep beautifully for up to 2 weeks. You can also freeze them for up to 3 months. Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw in the fridge overnight or for a few hours at room temperature.
Can I use a different nut or seed?
Absolutely! Walnuts or pecans would be lovely substitutes for the almonds. For a nut-free version, use sunflower seeds or pumpkin seeds instead of the almonds, and sunflower seed butter (sunbutter) instead of the almond butter. The method remains exactly the same.
My mixture is too wet and sticky. What can I do?
This usually happens if the figs were very moist or if you added a bit too much water. Don’t worry! Simply add another tablespoon of chia seeds or some ground flaxseed and pulse to combine. These will help absorb the excess moisture. You can also chill the mixture for 15 minutes before rolling to make it firmer.
Can I make these without a food processor?
It’s a bit of a challenge, but possible if you’re determined! You would need to very finely chop the figs and almonds by hand—which is quite a workout. Then, you’d need to mix everything together in a bowl, really mashing it with the back of a spoon or even your hands to combine it into a paste. A food processor is highly recommended for the best texture.
Are these suitable for kids?
They are a fantastic healthy snack for kids! You can even get them involved in the rolling process. For younger children, you might want to roll them in something fun like colourful sprinkles (for a special occasion) or very finely chopped nuts to make them more appealing. Just be mindful of any nut allergies in their playgroup or school.
