Need an impressive treat to serve for holiday celebration or New Year’s Eve? These spirited fig balls come together quickly (though they are best made ahead!), and boast delicious warm flavors of the season.
And did you know that dried figs boast a dose of dairy-free calcium and are a good source of fiber and other minerals? They not only add warm, sweet, earthy flavor to these spirited fig balls, but a little bit of nutrition, too!
Of course, these spirited fig balls are still an indulgence and worthy of serving to almost all of your guests, especially since they easily fit so many special diets, including vegan and even gluten-free (using the right cookies!).
This recipe with photo was shared with us by Valley Fig.
Special Diet Notes: Spirited Fig Balls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.
Note that you can substitute coconut oil for the buttery spread in these spirited fig balls – I would add a good pinch of salt, too – but they will set up firmer and the oil will more readily melt if your room is too toasty!
- 1¼ cups powdered confectioners’ sugar, divided
- ¼ cup chopped, toasted pecans
- ¼ teaspoon salt
- 2 cups finely crushed dairy-free gingersnap cookies (gluten-free, optional)
- 1 cup stemmed, finely chopped California figs (like Blue Ribbon Orchard Choice or Sun-Maid)
- ½ cup finely chopped, toasted pecans
- ½ cup brandy
- ¼ cup dairy-free buttery spread or sticks, melted (see post above for options)
- Add ¼ cup confectioners’ sugar, chopped pecans and the salt to a food processor and whirl to a fine texture. Spoon into a bowl.
- In the same food processor, combine the crushed cookies, figs, remaining 1 cup confectioners’ sugar, finely chopped pecans, brandy and buttery spread. Pulse to blend well. Chill the mixture for 20 to 30 minutes.
- Form rounded teaspoons of the mixture into balls. Roll the balls in the sugar-nut mixture.
- Place the fig balls in an airtight container and chill in the refrigerator for 12 hours before serving. They can be made up to 2 weeks ahead and stored in refrigerator.