Fig & Toasted Almond Bites with Orange and Fennel

By Sprig Originals ✓ · cooked up in Sprig

A no-bake snack bite built on the Mediterranean pairing of dried figs and almonds: sticky Mission figs pulsed with toasted almonds, almond butter, orange zest and a whisper of crushed fennel, then rolled in chopped almonds for crunch. They firm up in the fridge in 30 minutes, hold their shape in a lunch bag or jacket pocket, and taste far more grown-up than the average energy ball.

Ingredients

• 1 1/4 cup raw almonds
• 8 oz dried Mission figs, hard stems trimmed (about 1 1/2 cups packed)
• 1/2 cup old-fashioned rolled oats
• 3 tbsp almond butter, smooth and runny
• 1 tbsp honey
• 2 tsp finely grated orange zest
• 2 tbsp fresh orange juice
• 1/2 tsp fennel seed, lightly crushed
• 1/4 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 tsp vanilla extract

• 1/3 cup toasted almonds, finely chopped (reserved from above)
• 2 tbsp sesame seeds, toasted
• Flaky sea salt, for finishing

Instructions

1. Heat the oven to 350°F. Spread the 1 1/4 cups almonds on a rimmed baking sheet and toast 8 to 10 minutes, shaking the pan once, until they smell nutty and the centers are pale gold when you break one open. Cool completely on the pan, about 10 minutes.
2. Set aside 1/3 cup of the toasted almonds and chop them fine by hand for the coating; spread on a small plate.
3. Check the figs: if they feel dry or leathery, cover with hot tap water for 10 minutes, then drain well and pat dry. Skip this if they are soft and jammy.
4. Put the remaining toasted almonds and the rolled oats in a food processor and pulse 10 to 15 times, until you have a coarse meal with some almond pieces the size of lentils still visible. Do not run it to a powder — that texture is what keeps the bites from tasting pasty.
5. Add the figs, almond butter, honey, orange zest, orange juice, crushed fennel seed, cinnamon, salt and vanilla. Pulse in 1-second bursts about 20 to 30 times, scraping down the bowl twice, until the mixture climbs into a sticky mass that holds together when you squeeze a pinch. If it still crumbles, add orange juice 1 teaspoon at a time.
6. Scoop level tablespoons (about 25 g each) and roll firmly between your palms into 24 balls, compressing hard so they hold. If the mixture sticks, dampen your hands with cold water and shake off the excess.
7. Roll each ball in the chopped almonds (or sesame seeds), pressing lightly so the coating adheres. Sprinkle with a few grains of flaky salt.
8. Arrange on a plate or small tray and refrigerate uncovered for 30 minutes to firm up before eating or packing.

Chef's tips

Nutrition (per serving, estimated)

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