I love figs. Black Mission, Calmyrna, organic, local, fresh or dried. If you incorporate very little dairy in your diet as I do, seeds, nuts, dark leafy green vegetables, and dried fruit are your sources for calcium. Figs are high in calcium (8% RDA in 3 dried black mission figs).You're also more likely to have a well stocked pantry containing nuts and dried fruit which makes this recipe adapted from Moosewood perfect to make on a whim.

This recipe is adapted from Moosewood's Cooking For Health published in 2009. If you have read previous posts, you have learned I'm a big advocate of this cookbook. They provide nutritional information, analysis of various sugars, and recipes for those on vegan, raw, and vegetarian diets for all occasions. I replaced half of the dried apricots with dried figs, added a little bit of ground anise, and rolled the mixture in a variety of ground nuts, in addition to their recommendation of toasted coconut. 

Fruit and Nut Truffles
Adapted from Moosewood Cooking for Health, page 314

1 cup pitted dates
1/2 cup unsulfured dried apricots
1/2 cup dried black mission figs, stems removed
1/2 cup currants
1 cup water
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons grated lemon zest
1/4-1/2 teaspoon ground anise
1 1/2 teaspoon lemon juice
1/2 cup ground toasted walnuts
1/2 cup ground toasted almonds
1 teaspoon ground cinnamon
3 tablespoons bittersweet cocoa powder  (darker variety, not Hershey's unsweetened cocoa powder)
2 tablespoons of sifted confectioner's sugar

Coatings (pictured):
toasted unsweetened shredded coconut
toasted ground hazelnuts
toasted ground pistachios
plain, shredded coconut


Combine dried fruit and 1 cup of water in a small to medium saucepan. Cook for about 10 minutes over medium heat until fruit is soft. Drain, reserve liquid. Make a puree in the food processor until a thick paste forms and add reserved liquid if you need it. I didn't need to add additional liquid.

In a medium mixing bowl combine spices, lemon zest, orange zest, lemon juice, cocoa powder, confectioner's sugar, walnuts, and almonds. Stir to combine. Add fruit puree and combine well. If the mixture is too moist to form into balls, refrigerate for 15 to 30 mins.

Place toppings into individual small bowls while mixture is cooling. Roll the mixture into bite size balls, about 1/2" to 3/4" in diameter. The approximate yield is about 40. Roll into desired coating. Place on a tray or container, cover, and refrigerate until you want to serve them. Lay a sheet of parchment paper between layers if you stack them. Flavor improves over time. Moosewood authors say they'll last for 3 weeks in the refrigerator.

If you make them according to the Moosewood recipe, their truffles (at a yield of 36) are 48 calories per piece, 1 gram of fiber, 2 grams of fat.  Although these truffles can never replace the divine dark chocolate Lindt truffles, they may fulfill your chocolate craving with a little less guilt.