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.
Author: Valley Fig
Serves: 65 balls
Ingredients
- 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)
Instructions
- 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.
Notes
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