Fig and hazelnut balls

Ingredients for 1 servings:

• 100 g almonds, ground
• 8 tbsp water
• 200 g soft figs
• 100 g hazelnuts, ground
• possibly desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

It’s best to let the figs soak in a bowl of water the day before, or at least 4 hours before preparation, so they’re easier to work with later. First, make a simplified almond butter. To do this, put the ground almonds in a container with about 8 tablespoons of water (you can use more or less water, depending on your desired consistency). Blend everything with a hand blender for a few minutes until smooth and puree. Drain the figs, remove the hard parts of the stems, and puree them with a blender or hand blender until smooth. This preserves the small fig seeds, which gives the balls a bit of a crunch. Add about 50 g of the almond butter you made earlier and knead well with your hands (careful, it’s sticky! I wore gloves for this). Then add the hazelnuts and knead well again. If you like, you can add more or less almond butter and more or fewer hazelnuts, depending on your desired consistency. I like them best this way. Form the mixture into small balls slightly smaller than a golf ball. This yields about 10 servings. Finally, gently roll the balls in the desiccated coconut to prevent them from sticking together. You can also use ground nuts or poppy seeds instead of the desiccated coconut. Finally, place the balls in a container and store them in the refrigerator.