Fig Energy Balls

Ingredients

• 1 cup cashew nuts
• 1½ cups shredded coconut
• 3 tablespoons coconut nectar or maple syrup
  (sugar-free syrup can also be used)
• ¼ cup lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons hemp seeds, chia seeds, or sunflower seeds
• ⅓ cup unsweetened desiccated coconut, for coating

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Preparation

1. Prepare the Base

1. Add the cashew nuts and shredded coconut to a food processor fitted with the S-blade attachment.
2. Blend or pulse at high speed until well combined.

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2. Make the Dough

1. Add the coconut nectar or maple syrup, lemon juice, and lemon zest.
2. Blend again at high speed until a sticky dough forms and begins to come together.

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3. Add the Seeds

1. Stir in the hemp seeds, chia seeds, or sunflower seeds.
2. Pulse briefly to incorporate.

Adjusting the Texture

• If the dough is too wet, add more shredded coconut, 2 tablespoons at a time, blending after each addition.
• If the dough is too dry, add 1 tablespoon of cold water at a time and blend until the desired consistency is reached.

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4. Form the Energy Balls

1. Scoop out about 1 tablespoon of dough.
2. Roll into balls between your hands.
3. Roll each ball in the desiccated coconut to coat.

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5. Store

1. Place the finished energy balls on a parchment-lined plate or tray while shaping the remaining dough.
2. Store in an airtight container in the refrigerator for up to 1 week.