Dried Fruit and Coconut Balls
Barbara Shaurette
ingredients
- 7 dried black mission figs, stemmed and quartered
- 4 dried Turkish figs, stemmed and coarsely chopped
- 1/4 cup preserved ginger, coarsely chopped
- 5 oz. pitted dates, quartered
- 1/4 cup golden raisins
- 1/4 tsp. ground cardamom
- 1 tsp. grated orange zest (optional)
- 1 Tbsp. orange juice
- 1/3 cup reduced-fat, unsweetened shredded coconut
directions
- 1
Place figs and ginger in food processor, and grind by pulsing 10-12 times. Add dates, raisins, cardamom and orange zest (if using) and whirl until mixture forms a sticky ball, about 15 seconds. If mixture is too hard and dry, add orange juice and whirl to blend.
- 2
Spread coconut in wide, shallow bowl. Moistening hands lightly with cold water, form fruit mixture into balls slightly larger than 3/4-inch (balls should be bite-sized). Roll dried fruit balls in coconut, coating evenly. Place coconut-coated balls on plate.
- 3
Dried fruit balls can be stored in airtight, wax paper-lined container for 2 days at room temperature and one week in refrigerator. Bring to room temperature before serving. Yields 28-32 balls.
notes
Per serving: 90 calories, 1.5 g total fat (1 g saturated fat), 21g carbohydrate, 1 g protein, 2 g dietary fiber, 0 mg sodium.
Source: Barbara Shaurette
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