370g unsulphured dried figs
130g fine shredded coconut, divided (unsweetened)
80ml coconut oil, melted
1/4 teaspoon ground cinnamon
Pinch of sea salt
Place the figs, 100g of the coconut, coconut oil, cinnamon and salt in a food processor and pulse on and off until a thick paste forms. You may have to stop and scrape the sides of your food processor a couple of times.
2. Form into 2.5 cm balls, then roll them in the reserved shredded coconut.
3. Refrigerate for at least 30 minutes to let the coconut oil set.
Note: Feel free to play around with the dried fruit in this recipe, dates, dried apples and apricots are all good substitutions for the figs. Keeps for a week or two stored in the refrigerator. Also freezes well.
This is an edited extract from Autoimmune Paleo by Mickey Trescott (Murdoch Books) $39.99 available now in all good bookstores and online.