Spirited Fig Balls: Gingerbread Brandy and Chocolate Amaretto
Prep time
Total time
Note that this recipe is best when made a day ahead or the morning before serving.
Serves: 65 balls
  1. Add ¼ cup confectioners’ sugar, chopped pecans and the salt to a food processor and whirl to a fine texture. Spoon into a bowl.
  2. 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.
  3. Form rounded teaspoons of the mixture into balls. Roll the balls in the sugar-nut mixture.
  4. 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.
Chocolate and Fig Amaretto Balls Option: Substitute toasted almonds for the pecans, crushed chocolate wafer cookies (gluten-free optional) for the gingersnaps and amaretto for the brandy.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spirited-fig-balls