California Fig Sesame Balls

Servings: ½ sheet tray, 50 portions

Shelf Life
7 days


  • 28 ounces almonds, whole, natural, roasted
  • 14 ounces almonds, sliced, toasted
  • 10 ounces oats, thick-rolled, toasted
  • 2 ounces almond flour
  • ½ ounce cardamom, ground
  • 1 ounce flax seeds, ground
  • 17 ounces pumpkin seeds, toasted
  • 11 ounces honey
  • 18 ounces agave nectar
  • 11 ounces California Fig Paste
  • 16 ounces California Dried Diced Figs
  • 3 ounces sesame seeds, toasted


  1. In a stand-up mixer combine whole almonds, sliced almonds, oats, almond flour, cardamom, flax seeds, and pumpkin seeds.
    In a medium, heavy-bottomed saucepan, add the honey and agave nectar; bring to a boil over high heat.

  2. Cook syrup to 240 degrees Fahrenheit; then remove from heat.
    Add fig paste and dried figs to the syrup mixture and incorporate thoroughly.

  3. Pour the fig and syrup mixture into the stand-up mixer. Using the paddle attachment, coat the dry ingredients thoroughly.
    On a half-sheet tray lined with parchment, lay out the mixture.

  4. Once cool, portion into small, equal balls.

  5. Roll each ball in sesame seeds and serve.