- 5 California Dried Figs, stems removed and quartered
- 2 tablespoons water
- 3 cups unsweetened shredded coconut
- 4 cups whole roasted almonds
- 1 cup sliced almonds, toasted
- 1 cup old-fashioned rolled oats, toasted
- 1/4 cup almond flour
- 2 tablespoons ground flax seeds
- 1 teaspoon fine sea salt
- 1 1/2 cups California Dried Figs, stems removed and diced into ¼-inch cubes
- 2 cups pumpkin seeds, toasted
- 1 tablespoon cinnamon
- 1/2 cup honey
- 1/2 cup agave nectar
Preheat the oven to 325 degrees F.
To make the fig paste, place the 5 quartered figs in a food processor with the water. Pulse until you see seeds, but skins and flesh are completely blended into a paste.
Spread the coconut in a single layer on a rimmed baking sheet. Toast coconut in the oven until golden, stirring every 5-to-10 minutes. It will take about 15 minutes. Set aside to cool.
Add the whole almonds, sliced almonds, oats, almond flour, flax seeds, sea salt, diced figs, pumpkin seeds, and cinnamon to the bowl of a large stand-up mixer.
Add the honey and agave nectar to a deep, heavy-bottomed, medium saucepan; bring to a boil over medium-high heat. Brush sides of the pan with water to prevent crystallization of syrup. Cook syrup to 240 degrees F and then remove from heat.
Add the fig paste to the syrup. Mix well to combine. Pour into the stand-up mixer. Using the paddle attachment, mix all ingredients well on low and then medium speed to ensure all ingredients are combined.
Pour the contents of the mixing bowl onto a sheet pan and let it cool. Roll into 1-inch balls. Roll each ball in toasted coconut and serve.