Come on and FIG your face into an BALL of joy!
Vegan/Dairy-free/gluten-free! Nut-free option in notes under recipe!
These are nothing but THE best grab and go snack. This recipe is part of my money saving series. Dried fruit can be expensive but only if you use it all at once!
This recipe makes 12 dense, nutrient rich balls that provide a BERRY abundant value of nutrition in every bite. I used only half of the dried fruit combined and barely put a dent in the blueberries.
I already had almond flour, from the muffins, with still some to spare! See Cherry Apple Muffin Recipe for how to make your own almond flour!
Combined for pitted dates, figs, and blueberries, I totaled around 10 bucks. Pause! I used maybe 3 dollars out of the 10 BECAUSE I did not use all the fruits.
Almond flour and nuts were pantry items I had on hand. Incorporating all ingredients was around a whopping 5 bucks for 12 balls! WITH ingredients to spare! Yeah! Talk about snack time or morning oatmeal bowls. YUM!
Breakfast or snack is still cheaper for the next 6 days than a drive through! I know you are thinking how is this a meal? It is not. It is fiber dense, packed with antioxidants, WHOLE FOOD! Plus, I have a BALL making them because mental health is important, too! This will get you through the morning or the 3 pm snooze-fest when coffee is calling your name!
Give it a go! Check out the Lemon Pistachio Bites when you are done. LEMON tell ya….I have a slight addiction to them!
Blueberry Fig Date Balls
Ingredients
- 1/4 cup nuts, any*
- 11-12 Dates
- 5 dried figs
- 1/4 cup fresh or frozen blueberries
- 1 1/4 tablespoon water
- 1 1/4- 1 1/2 cup almond flour**
Directions
- In a food processor, chop the nuts. Reserve half.
- Add dates, figs (cut off stems), blueberries, and water, grind until sticky and smooth.
- In a large bowl, add paste, almond flour, and reserved nuts. Fold to combine.
- Roll into balls, place in air tight container. Chill for at least 1 hour.
- Refrigerate for up to 10 days.
*Use flaked coconut in place of nuts. Skipping step number 1 and adding it in at the end.
**Use coconut flour instead of almond flour for nut-free version.
