No Bake Cookie Balls (Toasted Fig & Hazelnut) Recipe
By Peanut Palate
🔪Prep Time: 10 mins
⅓ cup toasted, dried figs
⅔ cup toasted hazelnuts skins removed
1 tbsp pure maple syrup
5 large Medjool dates pitted
¼ cup almond flour
¼ tsp vanilla extract
pinch pink salt
2 tbsp toasted, crushed hazelnuts skins removed // these are for rolling the balls in
1To toast the figs and hazelnuts, add them to a steel pan over high heat. Stir them around constantly until they are browned. You can taste the hazelnuts before and after toasting, and you'll notice that the nutty flavor comes out after toasting it. The figs should also start to turn brown and toast.
2Remove from heat. Remove the skins from the hazelnuts by rolling them in a paper towel and removing the skins.
3Blend together these hazelnuts, figs, and all other ingredients except the 2 tbsp hazelnuts for rolling. You can also toast these hazelnuts with the 2/3 cup you will use for blending, but set these aside and crush them with a mortar and pestle to use later.
4When a dough forms in the blender, turn it off and shape it into 10 balls. Roll dough in the crushed hazelnuts that were set aside earlier.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.